Food & WineMeat Dishes

Pork Shoulder Cassoulet

I can’t remember where I found this recipe, but I love it. The great thing about it is once you have put all the ingredients together it just bubbles away in the oven.

Ingredients

  • 500 gms Pork shoulder
  • 1 red onion – chopped
  • 100 gms smoked bacon lardons
  • 1 garlic clove – sliced
  • 1 bay leaf
  • 2 – 3 glugs of red wine
  • Handfull of chestnut or dried mushrooms – sliced
  • Leaves from sprig of rosemary
  • 2 sprigs of thyme
  • 200 gms of chopped tomatoes
  • 200 gms haricot beans – drained and washed
  • 200 mls Oxo stock

Method

  1. Preheat the oven to 180 degrees. Brown the pork shoulders on both sides and set aside.
  2. Fry the onion and bacon over a low heat for about 5 mins then add the garlic and bay leaf and cook for another 1 -2 mins. Increase the heat and add the red wine, scraping all the sediment from the bottom of the pan. Add the herbs and tomatoes.
  3. Put everything in a casserole and top up with the stock and place in the oven for 2 hours. Check occasionally to see if you need to add more stock.
  4. Take out and add the mushrooms and beans. Return to the oven uncovered and cook for another 30 minutes. Lift the pork out and shred it.

Serve with crusty bread.

 

Pork Shoulder Cassoulet
 
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Ingredients
  • 500 gms Pork shoulder
  • 1 red onion - chopped
  • 100 gms smoked bacon lardons
  • 1 garlic clove - sliced
  • 1 bay leaf
  • 2 - 3 glugs of red wine
  • Handfull of chestnut or dried mushrooms - sliced
  • Leaves from sprig of rosemary
  • 2 sprigs of thyme
  • 200 gms of chopped tomatoes
  • 200 gms haricot beans - drained and washed
  • 200 mls Oxo stock
Instructions
  1. Preheat the oven to 180 degrees. Brown the pork shoulders on both sides and set aside.
  2. Fry the onion and bacon over a low heat for about 5 mins then add the garlic and bay leaf and cook for another 1 -2 mins. Increase the heat and add the red wine, scraping all the sediment from the bottom of the pan. Add the herbs and tomatoes.
  3. Put everything in a casserole and top up with the stock and place in the oven for 2 hours. Check occasionally to see if you need to add more stock.
  4. Take out and add the mushrooms and beans. Return to the oven uncovered and cook for another 30 minutes. Lift the pork out and shred it.
  5. Serve with crusty bread.

 

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