Pork Shoulder in Cider

This first experiment into the world of Pork involved diced shoulder from the reduced section of the supermarket. This recipe is a great one pot easy recipe and is a real winter crowed pleaser. With the measurements below this should serve four with accompaniments. With any casserole style dish mashed potatoes are always a winner with me!

Ingredients 
500g Pork Shoulder (diced)
650ml dry cider
300ml water
30g Plain Flour
Lard
2 onions
1 pepper red or yellow.
6 Mushrooms
Dijon Mustard
All spice

First brown the pork in some lard in a flame proof casserole on the hob. To make sure the meat browns and does not go a depressing grey, pat the meat first with some kitchen towel to remove excess moisture. Once the fat is hot, brown the meat in small batches in the casserole.

Once this is down add the chopped onions, pepper and mushrooms and sprinkle on a heaped tea spoon of All spice and add the flour. Make sure everything is coated and add the cider. Bring to a simmer and then add the water along with a large heaped spoon of mustard. Add salt and a pepper place on the lid. You can either leave on the hob to simmer or place in a pre-heated oven at 180 C and leave for two hours. The sweetness of the cider and heat of the mustard really works well here. This is also a really simple and cost effective recipe. The bottle of cider cost me £1.00 from the supermarket and the Pork was reduced.