- Serves: 4
- Preparation: 25 minutes
- Cooks In: 4 hours
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Ingredients
Method
Place pork shoulder, diced apples, 500ml chicken stock and 100ml red wine on a lined baking tray and cover with foil. Slow cook for 10+ hours overnight.
In the cooking pot, cook mushroom, fresh fennel, onion, garlic, bay leaf and chilli until softened.
Add the rest of chicken stock, red wine and drained cooking liquid from pork shoulder to the cooking pot. Simmer to reduce the liquid.
Add the pulled pork shoulder to the pot, mix everything well.
Serve ragu with pasta or mash.
Ingredients
Directions
Place pork shoulder, diced apples, 500ml chicken stock and 100ml red wine on a lined baking tray and cover with foil. Slow cook for 10+ hours overnight.
In the cooking pot, cook mushroom, fresh fennel, onion, garlic, bay leaf and chilli until softened.
Add the rest of chicken stock, red wine and drained cooking liquid from pork shoulder to the cooking pot. Simmer to reduce the liquid.
Add the pulled pork shoulder to the pot, mix everything well.
Serve ragu with pasta or mash.
