...Apple Braised Shoulder of Pork

Next to rib eye steak my favourite cut of meat is pork shoulder. Cooked slowly over low heat, the flavour and tenderness can't be beat. Matched with the sweet flavours of apple and the savouriness of fennel seed the shoulder becomes a melt in your mouth version of the classic pork chops and apple sauce that can be made in one pot. 

- bone-in pork shoulder
- 1 large onion, chopped roughly
- 3 gala apples, cored and roughly chopped
- 3 tbsp fennel seeds, crushed
- 2 tbsp dry sage
- 3 cups of apple juice
- 2 tbsp fennel tops, chopped
- 4 tbsp cornstarch dissolved in 4 tbsp of cold water
- salt and pepper

1. Place the pork shoulder, onions, apples, fennel seed, sage and apple juice in your slow cooker

2. Cook for 12 hours over low heat or 8 hours over high heat

3. Remove the meat from the crock, shred the meat and remove the bones

4. Skim the fat from the crock pot and add the cornstarch slurry

5. Stir the sauce until thickened

6. Serve the sauce over the shredded meat and garnish with the fennel tops



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