Pork Shoulder Roast With Cider
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Pork shoulder||5 Pound, fat trimmed and tied (2.3 Kilogram)|
|Onions||2 , thinly sliced|
|Apples||2 , cored and in wedges|
|Apple cider||500 Milliliter (2 Cups)|
|Chicken stock||250 Milliliter, heated (1 Cup)|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Basil||1⁄2 Teaspoon (2 Milliliter)|
|Sultana raisins||125 Milliliter (1/2 Cup)|
|Cornstarch||1 Tablespoon (15 Milliliter)|
|Cold water||30 Milliliter (2 Tablespoon)|
Preheat oven to 300°F (150°C).
Heat oil in ovenproof casserole.
Sear meat 8 minutes on all sides over medium heat.
Remove and season well; set aside.
Add onions and apple to casserole; cook 5 to 6 minutes.
Add cider and bring to boil; cook 2 minutes.
Add chicken stock, mix well and replace meat in sauce.
Add seasonings and bring to boil with cover.
Finish cooking meat 2 to 2 1/2 hours in oven with cover.
When done, transfer meat to serving platter.
Place casserole over medium heat; bring liquid to boil and skim.
Stir in raisins.
Mix cornstarch with water; stir into sauce and cook 1 minute.