1.6kg Pork shoulder off the bone, in one piece
Sea salt & freshly ground black pepper
2 red onions peeled & finely sliced
2 fresh red chillies deseeded & finely chopped
2 tbsp mild smoked paprika
2 tsp of mixed herbs
5 peppers (use a mixture of colours) - chopped or sliced
1 jar of roasted red peppers, drained, peeled & chopped
1 tin of chopped tomatoes
4 tbsp red wine vinegar
500ml Brothers Rhubarb & Custard cider
Basmati or long-grain rice, optional for serving
In the recipe
Rhubarb & Custard Cider
Want something that is oh so simple to prepare yet mouth-wateringly tender? Pork that just falls apart on your fork - you know, the stuff you see in restaurants and food stalls. Bet you think you could never get yours to look like that!
Well, you can. Simply pull together your ingredients listed below, chuck it in a pot and leave for 3 hours whilst you go off and enjoy life. Let the aromas tickle your taste buds that you will have you peering through your over door in salivating anticipation.
• Heat the oven to 175C/fan, 170C/Gas 5.
• Find a large ovenproof pot with a lid and heat it on the hob.
• Score the fat in a criss-cross pattern all the way through to the meat, then season with salt and pepper.
• Pour a glug of olive oil into the pot and add the pork, fat-side down. Cook on medium heat for about 15 minutes, to render out the fat.
• Remove the pork from the hob and put it to one side.
• Add the onions, chili, paprika, herbs, and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the roasted peppers, and the tomatoes.
• Add the vinegar - this will give it a nice little sour tang.
• Bring to the boil, put the lid on top, and then place in the preheated oven for 3 hours.
• When the meat is ready it will fall apart and be sweet and sticky. If when you take it out it’s not quite ready, put it back in the oven and check every 10 minutes.
• When the meat is nearly done, cook the rice in salted, boiling water for 10-12 minutes. If you’re feeling fancy serve the pork with the rice and add a sprinkle of parsley and a dollop of cream.