Braised Pork Shoulder, Apples and Pommeau

French Country Cooking with Edward Delling-Williams

Braised Pork Shoulder, Apples and Pommeau

Servings 4 servings
Author Chef Edward Delling-Williams


  • 2 tbsp olive oil
  • 2lb 4oz pork shoulder
  • 2 cups Pommeau (apple juice/brandy mix) 
  • 2 cups chicken stock
  • 4 large green apples
  • Maldon sea salt


  • Preheat oven to 180°C/350°F
  • Heat the oil in a large lidded flameproof casserole and brown the meat.
  • Add the pommeau and stock so that the meat is semi-covered and bring to a simmer then cover and put in the oven for 1 hr.
  • Add the peeled and cored apple for the last 30 mins of cooking so that they cook through but retain their shape.
  • Remove from oven and reduce sauce if needed and season to taste.
  • Serve with mashed potato and greens if you like.