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Mixed mushrooms and pork shoulder ragu

Yields4 ServingsPrep Time25 minsCook Time4 hrsTotal Time4 hrs 25 mins

Mixed mushrooms and pork shoulder ragu

 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
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.

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