Slow-roasted pork neck with horseradish apple sauce

Recipes / Meat

Winter is the season for slow cooking. Try this delicious fall-apart pork with tangy horseradish apple sauce.

Recipe «Slow-roasted pork neck with horseradish apple sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 4:00 minutes. To make this dish at home by prescription from the author sheff would need: 1.2kg pork scotch, 1 cup Massel chicken style liquid stock, 2 sprigs fresh rosemary, 900g desiree potatoes, peeled, roughly chopped, 50g butter , 1/2 cup milk, 2/3 cup apple sauce, 2 tsp prepared horseradish , Steamed baby carrots and green beans, to serve.

Ingredients:

  • 1.2kg pork scotch 
  • 1 cup Massel chicken style liquid stock 
  • 2 sprigs fresh rosemary 
  • 900g desiree potatoes, peeled, roughly chopped 
  • 50g butter 
  • 1/2 cup milk 
  • 2/3 cup apple sauce 
  • 2 tsp prepared horseradish 
  • Steamed baby carrots and green beans, to serve 

Instructions

  1. Place pork, stock and rosemary in the bowl of a slow cooker. Cover with lid. Cook on high for 4 hours or until pork is very tender.
  2. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is very tender. Drain. Using the back of a wooden spoon, push potato through a fine sieve over a heatproof bowl. Add butter and milk. Stir to combine. Season with salt and white pepper. Cover to keep warm.
  3. Transfer pork to a plate. Pour the pan juices into a large jug. Skim any fat from top. Cover to keep warm. Using 2 forks, shred pork.
  4. Combine apple sauce and horseradish in a small bowl. Serve pork with mash, apple sauce mixture, pan juices, carrots and beans.