Pot-roasted pork shoulder with apple and cabbage recipe

Name: Pot-roasted pork shoulder with apple and cabbage recipe
Cook time: 2 h 30 min
Yield: 4-6
Cuisine: British
Ingredients: 1.5kg boned and rolled pork shoulder with skin; 2 tbsp salt; 1 tbsp freshly ground black pepper; ¼ cup sage leaves; 3 tbsp chopped thyme; 100ml olive oil

Adrian Richardson

November 2, 2016

Time:2 hours +Serves:4-6

The pork shoulder breaks down during low, slow cooking to create a lovely tender meal.

Ingredients

1.5kg boned and rolled pork shoulder with skin
2 tbsp salt
1 tbsp freshly ground black pepper
¼ cup sage leaves
3 tbsp chopped thyme
100ml olive oil

For the apple, cabbage and vinegar braise

100g butter
1 medium onion, finely diced
4 garlic cloves, crushed
1 tsp fennel seeds
3 tbsp chopped thyme
1 bay leaf
1 celery stalk, cut into 2cm dice
2 medium carrots, cut into 2cm dice
¼ green cabbage, cut into rough 2cm squares
2 cloves
1 cinnamon stick
6 granny smith apples, peeled, cored and cut into 2cm dice
250ml apple cider vinegar

Method

Preheat the oven to 150C.

Open out the pork shoulder and lay it skin side down. Rub one teaspoon of the salt along with the pepper and herbs into the meat, then roll and tie securely with butcher's string at 3cm intervals. You can prepare the pork to this stage two days in advance — the herbs and seasoning will permeate the flesh and add extra flavour.
To make the braise, melt the butter in an ovenproof pot. Add the onion, garlic, fennel seeds, thyme, and bay leaf and fry gently for three to four minutes until the onion is soft but not coloured.
Add the celery, carrots, cabbage, cloves and cinnamon stick and cook for a further 3-4 minutes. Stir in the apple, vinegar, white wine and stock and remove from the heat.
Rub the pork skin with the oil, then the rest of the salt.
Transfer the pork to the pot and cover with the lid. Cook for 1½ hours or until the meat is very tender and falling apart.
Increase the oven temperature to 200C and take the lid off the pot. Cook for a further 30 to 40 minutes to crisp and brown the skin of the pork. If necessary, add a little water to the pot to keep the braise nice and wet.
Remove from the oven, cover the pork with foil and leave to rest for 20 minutes in a warm place.
Lift the pork out of the pot, carve into thick slices and lay onto plates. Stir the braise and spoon over the pork.

Serve with buttered new potatoes or crusty bread.
For more of Richardson's recipes see Good Chef, Bad Chef or sample his cooking at La Luna Bistro and Bouvier Bar in Melbourne.