Ingredients (Serves 10)
• 3kg pork shoulder
• 400g shallots, peeled and cut into wedges
• 1 fennel bulb, cut into wedges
• 4 garlic cloves, crushed
• 500ml unfiltered apple cider
• 500ml apple cider vinegar
• 2L chicken stock
• ½ teaspoon fennel seeds
• 4 apples cut into quarters, core removed
• Salt and pepper
Method
- Heat oven to 160°C.
- Pat the pork dry with a paper towel and salt the shoulder thoroughly. Brown the pork shoulder on all sides. Set it aside.
- Sauté shallots and fennel for a few minutes, add garlic, cook gently till golden, remove from pot and set aside.
- Deglaze the pot by pouring in the apple cider, apple cider vinegar and chicken stock, add fennel seeds and bring to the boil. Reduce to simmer for 5 minutes. Carefully, place the pork shoulder into the liquid.
- Cover the pot, place in preheated oven.
- After 2 hours in the oven, take the pot out & nestle the apples, fennel & shallots into the pot. Continue to cook in the oven for approximately 2-2.5 hours. The pork should be tender and falling apart.
- Allow to rest before serving.
Cost per plate approx $6.00*
*Based on produce costs at time of calculation, from an independent consultant commissioned by APL, January 2022
