Pork Shoulder with Garden Vegetables

Pork-shoulder-with-garden-vegetables

✓Low-carb ✓Gluten-free ✓Lactose-free (Using ghee – clarified butter)

This dish, like so many we eat here, is simplicity itself, yet the height of good eating. It shows why the English are famous for the (wrongly) maligned ‘meat and two veg’. With meat as good as this, cooked to perfection – succulent and juicy – served with vegetables so fresh they haven’t realised they’ve been picked, we have food fit for a king, yet, affordable by a pauper!

Pork Shoulder with Garden Vegetables (Serves 6)

1.5 kg (3 lb) shoulder of pork, boned (mine was organic, from Goodwood)
3 large onions & 3 carrots – organic / freshly pulled from the garden
Large knob of home-made ghee (or butter)
1/4 bottle organic red wine
3 tbsp bone broth (or other stock)
Salt and pepper
Garden greens (the slightly bitter flavour of sprouts works well with the sweetness of the pork!)

Chop the carrots and onions into large pieces then fry in the butter in a large cast iron casserole dish (Le Creuset or similar) on the hob for 5 or 10 minutes. Thoroughly season the meat with salt and pepper on all sides. Place the meat in the dish on top of the frying vegetables. Add the bone broth around the meat, stirring to distribute it. Pour red wine around and over. Pop on the lid and transfer to a pre-heated oven at 150 C for 3 hours.

Serve with garden greens and a dollop of butter or ghee and a glass of red wine!

Finish with a cheese board.

(The above is of course very similar to my Mutton, Traditional English Pot-Roast recipe… I can’t help it! This way of cooking meat is sooooooo good, so so easy and so more-ish it’s worth promoting twice!! )

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