Ingredients
Half Shoulder of Pork (boned out)
2 Large white onions finely sliced
1 Head of garlic peeled
200ml Dry Apple Cider
100ml Cider Vinegar
1 tablespoon Dijon Mustard
1 dessertspoon Chilli Flakes
Black Pepper and Sea Salt
Raclette Cheese – allow 100g per head
Ciabatta Rolls to serve
Watercress, Tomato, Apple Sauce, Coleslaw are all options to serve with the Rolls
Method
- Set oven to 170C
- Rub the Pork with chilli flakes, mustard and seasoning
- Sit on onions & garlic in large roasting tin and pour in cider & vinegar
- Slow roast for at least 4 hours or until the meat is so tender it falls apart (may take longer) Basting occasionally.
- Shred the meat with two forks and pour some of the roasting juices over to keep it moist and juicy
- To serve, pile the hot meat on the ciabatta rolls and top with the Raclette cheese.
- Put the open rolls in the oven and serve with any or all of the options when the cheese has melted