2 red onions, peeled and chopped into large pieces
4 cloves garlic, peeled and chopped
1 small squash, peeled, large chunks
2 red peppers, seeded big chunks
1 x 1.750-2kg roughly piece boned and rolled shoulder of pork
salt & freshly milled black pepper
2 x 10g Gluten-Free pork or chicken stock cubes, crumbled
200mls water, roughly
200mls cloudy apple juice
200mls roughly water
1 large courgette, 2cm pieces
200g frozen peas
75g baby spinach leaves
100g frozen broad beans
gluten-free cornflour or arrowroot
Pre heat the oven to 180C gas 4.
Place the onions, garlic, squash and peppers into a deep baking tray.
Season the pork really well all over and place on the veg.
Crumble the gluten-free stock cubes around the joint. Then add the water.
Pop the tray into the oven for 2 hours.
At the two hour 30 minute point, check to see how far the meat is cooked by inserting a small knife or skewer. If the juices run clear then remove the tray. If not return to the oven and cook for a further 30 or so minutes.
Check also the veg is cooked, then remove and place into a colander with a bowl underneath to catch all the juices.
Place the juices into a clean pan and add the apple juice, you may want to add a little cold water.
Bring to the boil and add the courgettes, peas and broad beans then re boil.
Next add all the veg back and spinach and re-boil then thicken with a little starch and cold water, don’t go mad.
Slice the pork and serve with the vegetable braise and sauce.
You can remove the pork skin and re cook to get some nice crackling.