RECIPE

Braised Pork Shoulder, Apples and Pommeau

Name: Braised Pork Shoulder, Apples and Pommeau
Ingredients: 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

French Country Cooking with Edward Delling-Williams

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Braised Pork Shoulder, Apples and Pommeau

Servings 4 servings

Author Chef Edward Delling-Williams

Ingredients

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

Instructions

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.