- 3.5 Ounces butter
- 4 cloves of garlic, chopped
- 1 medium onion, finely diced
- 3 sprig of thyme, roughly chopped
- 1 bay leaf
- 1/4 cabbage, diced
- 1 stalk of celery, diced
- 2 medium carrots, diced
- 2 whole cloves
- 1 stick of cinnamon
- 6 granny smith apples, peeled, cored, and cut into one-inch cubes
- 2.3 Pounds pork collar, feet left on
- 1 Cup apple cider vinegar
- 1 Cup white wine
- 2 Cups chicken stock
- 1 Teaspoon fennel seed
- 1/2 Cup parsley, roughly chopped
Heat an ovenproof dish or tray over a medium flame. Add the butter, garlic, onion, thyme, and bay leaf. Sweat for 2 to 3 minutes.
Add cabbage, celery, carrot, clove, cinnamon, and apples. Sweat for 3 to 4 minutes.
Add the liquid and the pork shoulder, skin side up.
Cover with a lid or foil and place in an oven at 300 degrees for 1.5 hours.
When the pork is cooked, the meat will come away easily with a fork. Turn the heat up to 400 degrees and crisp the skin 20 to 30 minutes.
Ensuring that the liquid doesn’t boil dry (add a little water if the liquid evaporates), rest for 20 minutes before removing from pot, carving, and serving.
Add the chopped parsley to the juices and vegetables and spoon over the cooked meat.
Serve with buttered new potatoes and crusty bread.