INGREDIENTS:
1 x shoulder of meat boutique pork (ask our butchers)
6 x fresh green apples
1 x large white onion
handful of fresh sage
half handful full of tyme
vegetable oil x 1 litre
2 x litre bottle of coca-cola
salt and black pepper
METHOD:
Pre-heat oven to a 120 degrees (8 hour cook / over night)
Large apples and onion, place in the bottom of a large baking thyme with sage and thyme. Deeply Score the fat of your shoulder with a sharp knife then place on top of your apple and onion in the baking tray. Cover with one litre of vegetable oil and two litres of Coca-Cola. Now season and rub into the grooves and skin with salt & pepper. Place your now prepped shoulder into the pre-heated oven on-covered and leave to a slow cook over night if possible but failing that 8 hours. Once cooked, leave to cool down for roughly 15 minutes and then drain all the wet contents from the tray. Remove as much skin as possible and begin to pull the pork to enjoy alongside your favourite sandwich fillings.
