Low and slow grilling is a perfect way to bring family and friends together. This hearty pork shoulder recipe combines tender, slow-cooked meat with rich flavors of apple cider, mushrooms, and cream. Finished with fresh parsley and parmesan, it’s a comforting and flavorful dish that’s easy to prepare
Creamy Pork & Mushrooms Slow Cook / Pasta
Hayden Quinn
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
15 minutes
Cook Time
2 hours
Creamy Pork & Mushrooms Slow Cook / Pasta as seen on Channel 7 AU: Taste of Australia with Hayden Quinn
Ingredients
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1kg (2.2lb) pork shoulder, cut into large (5cm (1.97in)) chunks
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Salt
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Pepper
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80g (2.82oz) unsalted butter
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1 brown onion
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2 cloves garlic, minced
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400g (14.11oz) Swiss brown mushrooms, roughly chopped
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2 tbsp plain flour
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330ml (11.16 fl oz) apple cider
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500ml (16.91 fl oz) chicken stock
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100ml (3.38 fl oz) cream
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1 handful chopped fresh parsley
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parmesan, grated
Directions
Heat CUBE™ PROFLAME 360 to med-high heat. Season the pork with salt and pepper and lightly coat with olive oil. Brown the pork on the grill and then set aside in a bowl.
Place a heavy-based, oven safe casserole dish onto the CUBE™ PROFLAME 360 and melt the butter with a drizzle of olive oil over high heat. Add the onions and garlic and mushrooms and season with salt and pepper. Cook until golden.
Add the browned meat and the flour and stir to combine. Cook the flour out for around 1 minute. Add the apple cider and chicken stock. Cover the dish and turn the heat down to low. Replace the Roasting hood and cook for 1 1/2 - 2 hours or until the pork is tender and pulls apart with ease.
Stir through the cream and some fresh parsley. Serve with pasta and a generous grating of parmesan.
Recipe Note
Creamy Pork & Mushrooms Slow Cook / Pasta as seen on Channel 7 AU: Taste of Australia with Hayden Quinn
