This was one of the first recipes I used McCrackens in and it certainly wasn’t the last. It’s what got me hooked into cooking with McCrackens using a variety of meat and fish.
It produced one of the most mouth wateringly succulent cuts of pork I’ve had.
Prep time: 30 minutes Serves: 6-8
- 2.7kg boned Pork shoulder (preferably from your local butchers)
- 1 500ml bottle of McCrackens Gold
- 250ml vegetable stock
- 3 medium onions (chopped)
- 2 granny smith apples (cubed)
- 2 medium carrots (sliced)
- 1 teaspoon of mustard powder
- 2 pieces of star anise
- 2 bay leaves
- 50g butter
- 1 Tablespoon extra-virgin olive oil
For the gravy:
- 1 tablespoon apple sauce
- ½ teaspoon Dijon Mustard
- 2 teaspoons corn flour
- Leave your pork out of the fridge for 1 hour before starting.
- Heat the oven to 150 degrees
- Heat a thick bottomed pan and add the oil and butter
- Score the pork and generously season with seasalt
- Place pork shoulder fat side down and brown all sides
- Move the pork to a suitable roasting tray (with lid) and add the stock, McCrackens Gold, onions, carrots, mustard powder, star anise and bay leaves.
- Roast for 5 ½ hours before removing the lid and placing back into the oven to roast for a further 1 ½ hours.
- Remove the pork shoulder from oven and dispose of the Star Anise and bay leaves.
- Place the pork on a resting tray let it rest for 30 minutes.
- Drain juices and place in a suitable pan.
- Add the apple sauce, Dijon mustard and corn flour over a medium heat until thickened.
- Add the carrots, onions and apples from the pan you cooked the pork shoulder in and mix.
- Serve pork with a large dollop of creamy mash and tasty gravy.
- Top it all off with a glass of McCrackens Gold.