A hearty and delicious one pot that takes no more than 15 minutes to prepare and can be left all day to slowly simmer away. If you follow this recipe then the pot roast can be pulled apart using two forks and will melt in your mouth, thoroughly satisfying and easy on your wallet. ⠀⠀
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INGREDIENTS ⠀⠀⠀
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1.5kg-2kg boneless rindless pork shoulder
2 red onions, quartered
1 bulb garlic - top cut off horizontally
200 ml port
1 160g pack of cooked chestnuts - I like @merchantgourmet
100g fresh spinach ⠀⠀⠀
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METHOD ⠀⠀⠀
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Season the pork generously. Sear on all sides to get a lovely golden colour. Add the onion, garlic and drizzle with a little oil. Roast for 20 minutes at 210 degrees with the lid off. Place back on the hob and add the port, bring to a simmer and add the chestnuts. Top with 100 ml water Return to the oven with the lid on for 4-5 hours at 130 degrees until beautifully sticky. Remove from the oven and wilt in the spinach. Serve with Jacket potatoes.
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