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Ingredients
Method
- 1.5kg bone-in pork shoulder
- 2 tsp caraway seeds
- 1 tbsp dijon mustard
- 4 garlic cloves, smashed
- 2 onions, roughly chopped
- 500ml chicken stock
- 250ml dry white wine
- 200ml sour cream
- 2 tbsp plain flour
- Salt and cracked pepper
- Roast potatoes and pickles, to serve
- Preheat oven to 160°C. Rub the pork all over with the mustard, caraway, salt and pepper. Heat a heavy casserole over high heat and sear the pork on all sides until deeply browned. Remove and set aside. Add the onions and garlic and cook for 5 minutes. Return the pork to the pot, add the stock and wine, cover and braise in the oven for 3 to 3.5 hours until the meat pulls apart easily.
- Remove the pork and rest, covered, for 20 minutes. Pour the braising liquid through a sieve into a saucepan. Whisk the flour into the sour cream until smooth, then stir into the saucepan over medium heat until the sauce thickens. Season to taste.
- Pull the pork into large chunks and serve with the mustard cream sauce, roast potatoes and pickles.
4 hrs 20 mins
6 serving
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