- Serves: 4
- Preparation: 25 minutes
- Cooks In: 4 hours
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Ingredients
1 kg mixed mushrooms
500 g pork shoulder ragu
3 granny smith apples
500 g fresh fennel
500 g onion
3 long red chilli
2 tbsp garlic, crushed
2.50 l chicken stock
250 ml red wine
Method
1
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.
2
In the cooking pot, cook mushroom, fresh fennel, onion, garlic, bay leaf and chilli until softened.
3
Add the rest of chicken stock, red wine and drained cooking liquid from pork shoulder to the cooking pot. Simmer to reduce the liquid.
4
Add the pulled pork shoulder to the pot, mix everything well.
5
Serve ragu with pasta or mash.
Ingredients
1 kg mixed mushrooms
500 g pork shoulder ragu
3 granny smith apples
500 g fresh fennel
500 g onion
3 long red chilli
2 tbsp garlic, crushed
2.50 l chicken stock
250 ml red wine
