Apple BBQ braised pork shoulder
Preparation - 30 min
Cooking -
Ingredients
Serves 4
- 1 kg pork shoulder, boneless and tied with string
- 45 ml (3 tablespoons) Goccia di Sole olive oil
- 2 white onions, chopped
- 2 garlic cloves, crushed
- 430 ml (1 3/4 cups) chicken stock
- 310 ml (1 1/4 cups) Rufus Teague apple BBQ sauce
- 20 ml (4 teaspoons) Joe Beef smoked apple mustard
- 600 g (1 mid-size bag) new potatoes
- 125 ml (½ cup) chopped parsley
- 2 McIntosh apples, cut into 8 pieces
Preparation
- Preheat oven to 350°F (175°C).
- In an oven-safe pot, brown the pork shoulder on all sides and set aside.
- In the same pot, sauté the onions and garlic in a bit of olive oil, then add chicken stock, BBQ sauce and mustard and bring to the boil.
- Put the roast back in the pot and add the potatoes.
- Cover and cook in the oven for 2.5 hours.
- Just before serving, pan-fry the McIntosh apple wedges in a bit of butter, then place around the roast and garnish with chopped parsley.
