Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash
Prep:20 mins
Serves 5
2 tbsp olive oil1kg/2lb 4oz pork shoulder, diced2 onions, sliced2 celery sticks, roughly chopped3 parsnips, cut into chunks2 bay leaves1 tbsp plain flour330ml bottle cider850ml chicken stockhandful parsley, choppedmashed potato and greens, to serve (optional)
STEP 1Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.STEP 2Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.
