This is a delicious, light and summery casserole. Pork shoulder is a great cut for slow cooking and is also really cheap. This casserole goes equally well with mash potatoes or brown rice.
This version was cooked in a casserole dish in the oven, but it’s also a great recipe for your slow-cooker, so I’ve given instructions for that method too.
As usual with my casseroles this is a biggish batch (about 6 portions) leaving plenty of leftovers to freeze in plastic containers and defrost and microwave later.
Pork Shoulder – 4 lbs/ 1.8 kg
Olive oil – 1 tablespoon
Flour – 1½ tablespoons
Chicken stock – 1pint/570ml (2 small foil containers – see my Chicken Stock blog from March 21st 2012)
Mushrooms – 9oz/250g (thickly sliced)
Cider vinegar – 4 tablespoons
Clear honey – 3 tablespoons
Soy sauce – 2 tablespoons
Seasoning – Salt and pepper (to taste)
Equipment: Knife, large frying, tongs, casserole dish or slow cooker pot, saucepan, wooden spoon.
- Trim the pork of fat and cut into 1-2 inch chunks and coat in flour.
- Heat the oil in the frying pan on a high heat and brown the meat on all sides in batches transferring into the warmed casserole or crock-pot.
- Lightly fry off the mushrooms and add them to the pot.
- Meanwhile, heat the chicken stock in a saucepan (or use a freshly constituted stock cube) and add to the pot with the cider vinegar, honey, and soy sauce, stir well. Add a bit of water if the meat isn’t covered.
- Cover and cook in a preheated oven (150°C/Fan 130°C/Gas 2) for 2-3 hours, or in the slower cooker for 8-10 hours on Low or 4-5 hours on High.
- Taste and season an hour before the end of the cooking time. The gravy is quite thin, so add some cornflour at this stage too if you desire a thicker consistency.