Slow cooked pork shoulder with braised fennel

 

INGREDIENTS
2 kg pork shoulder

2 red onions

1 fennel bulb

2 carrots

2 celery sticks

6 cloves garlic

600ml good quality vegetable stock

Salt and pepper

1T olive oil

 

Serves                  6

 

PREPARATION

  1. Pre heat combination steam oven to slow cook, 110C.
  2. Set aside a heavy oven proof dish with a lid large enough to fit pork shoulder.
  3. Place 1tb oil into a fry pan, turn onto a medium heat, add pork and seal.
  4. Sprinkle with salt and pepper, place into deep dish.
  5. Heat vegetable stock with garlic in the fry pan, pour over pork.
  6. Chop fennel into 1cm thick pieces, chop celery into 4cm sticks, quarter carrots, onions into small wedges and scatter around pork shoulder.
  7. Put lid onto dish and place into AEG oven, cook for 6hrs.

TO SERVE

This pork can be pulled and served on slider buns, tortillas or on a bed of mashed potato or polenta.

 

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