Neven Maguire's Apple Braised Pork Shoulder

INGREDIENTS

• 2 packs Simply Better West Cork Pork Shoulder Slices, at room temperature
• 1 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 2 large red onions, sliced
• 1 bottle Irish craft dry cider (500ml)
• 1 carton Simply Better Free Range Chicken Stock
• 2 Tbsp Simply Better Handmade Hot Yellow Mustard
• 5 Simply Better Fermented Black Garlic Cloves, peeled
• 2 fresh rosemary sprigs
• 2 fresh thyme sprigs
• 2 Simply Better French Honey Crisp Apples, cut into wedges
• Simply Better Achill Island Sea Salt & freshly ground black pepper
• Roast potatoes, to serve

METHOD

1. Preheat the oven to 150°C (300°F/Gas Mark 2). Dry the pork with kitchen paper. Heat the oil in a casserole over a medium-high heat. Add the pork and season well, sauté for 4-5 minutes on each side until the pork is deeply browned – you may need to do this in batches depending on the size of your casserole. Transfer to a plate.
2. Add the onions to the casserole and sauté for a few minutes to soften. Pour in the apple cider and allow to bubble down, scraping the bottom with a wooden spoon. Add the stock and mustard and whisk to combine. Return the pork with the herbs and black garlic cloves., then cover and bake for 1 hour. Remove the casserole from the oven and turn over the pork slices and add the apples. Season generously, then roast for another hour uncovered until the meat is completely tender and the apples are nicely golden.
3. Take the casserole out of the oven and let it rest for 15 minutes, then arrange the roast potatoes on plates with the apple braised pork shoulder to serve.