Ingredients
- 450.00 g Pork Shoulder Joint
- 100.00 g Onions
- 60.00 g Carrots
- 4.00 g Garlic (kg)
- 0.40 L Beef Stock
- 75.00 ml Red Wine
- 12.00 ml Olive Oil, Extra Virgin
- 0.80 g Oregano
- 1.00 g Paprika Spanish
- 500.00 g Sweet Potato
- 25.00 g Butter unsalted
- 50.00 ml Whole Milk
- 2.50 g Sainsbury's Cooking Salt
- 0.80 g Black Pepper
Instructions
- Season and brown the pork shoulder on all sides.
- Cook onions, carrots and garlic until softened.
- Add wine and stock.
- Return the pork to the pot.
- Braise slowly for 3–4 hours until fork tender.
- Shred or slice the pork.
- Cook the sweet potatoes until soft.
- Mash with butter, milk, salt and pepper.
- Serve the pork over the sweet potato purée with some braising juices.