pork, apple and mushroom pot roastrating:
Don't be alarmed by the fact that you're not asked to brown the meat - it was very flavourful just as it was.
For phase 1:
3 lbs free-range pork shoulder (with pork, free-range really does make a difference to the taste)
About 300 ml white wine
About 300 ml cloudy apple juice
1 red onion, chopped
About 2 tbsp chopped garlic
1 small handful sage leaves, torn (don't overdo this or it will taste bitter)
2 tsp mustard
Salt and pepper
For phase 2:
2 Granny Smith apples, cut into chunks (no need to peel)
1 punnet mushrooms, quartered
Pork gravy powder (or you could use cornflour)
Phase 1: Put pork in a casserole dish. Pour over the liquid. Throw in the garlic, onion and sage leaves. Mix mustard into the liquid. Season. Cover and leave to marinate for about six hours.
Phase 2: Pre-heat oven to gas mark 4-5. Add the apples and mushrooms to the liquid. Cover and place in oven for 2 hrs 20 mins, basting halfway through. At the end of the cooking time, lift the meat out onto a carving board to rest. Put a sieve or colander in a bowl and pour the liquid from the pot through it so you end up with the veg and apples (which will be mushy by now) in the sieve/colander and liquid in the bowl. Set the veg aside. Return the liquid to the pan and boil it rapidly on the hob to reduce by about half. Thicken with gravy powder until it is the consistency you like. Carve the meat - or prod it slightly and wait for it to fall apart :).
Serve with the veg and gravy on top. Make incoherent noises of appreciation and go back for second helpings ;-)