Discount fridge Pork shoulder can be tough as old boots if you try to cook it too quickly. This certainly wasn't!
Ingredients:-
1 large Onion, quartered
2 cloves of Garlic, minced
Salt & Pepper
Mixed Spice
Rosemary
Chilli flakes
500ml of Stock
½ pint of Cider
2 tbsp Cider Vinegar
Method:-
(1) Lay the Onions in the bottom of the slow cooker.
(2) Place the Pork shoulder on to of the Onions.
(3) Season with the herbs and spices.
(4) Mix the remaining ingredients with the stock and pour around the meat.
(5) Cook in a slow cooker on high, or in a casserole at 120C for about 6 hours. The Pork should be tender enough to pull apart.
We served ours with mashed Potato, Cauliflower Cheese, Indian style Stuffing balls and sautéed Beetroot top with peppers – for a little colour. This Shoulder recipe is really good!
Necessity is the mother of invention, as they say. A month or so ago we wanted a bit of a side dish to go with a meal but didn't have much in.
We had ½ a Celeriac, some Onions and a couple of rather sad Carrots. It's amazing what you can create (Or more specifically Sue can invent) from next to nothing. We've had similar versions on several occasions but today's was the best so far. It knocks the spots of shop bought Coleslaw.
Ingredients:-
Onions, Celeriac, Carrot. All finely sliced in roughly equal proportions
A dash of White Wine Vinegar
The juice of ½ a Lemon
Fresh chopped Parsley (Just for a bit of colour)
Mayonnaise
Method:-
(1) As simple as mixing everything together and serving really.
The crunch of the Celeriac and the sharpness of the Vinegar and Lemon really work well together.