Mixed mushrooms and pork shoulder ragu

Mixed mushrooms and pork shoulder ragu
  • 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

Directions

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.

Mixed mushrooms and pork shoulder ragu

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