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

  1. Heat oven to 160°C.
  2. Pat the pork dry with a paper towel and salt the shoulder thoroughly. Brown the pork shoulder on all sides. Set it aside.
  3. Sauté shallots and fennel for a few minutes, add garlic, cook gently till golden, remove from pot and set aside.
  4. 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.
  5. Cover the pot, place in preheated oven.
  6. 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.
  7. 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