Slow Cooked Pork with Apple Sauce

Start by tying up the Pork Shoulder (4.4 lb) with kitchen strings at intervals of 5 centimeters.

In a large frying pan placed over medium high heat, put a tablespoon of the Olive Oil (2 Tbsp) . Add the pork. Cook for 5 minutes or until the skin has turned brown. Transfer this to a 5.5 liter slow cooker.

Lower the heat to medium. Then heat the remaining olive oil in pan. Add the Shallots (4) and cook for 4 minutes, or until the pork has softened.

Add Garlic (4 cloves) and Sage Leaves (4 Tbsp) , cook for a minute or so until it has become fragrant.

Transfer this to the slow cooker then add the Bay Leaves (4) and Fresh Thyme Leaves (2) . Combine Apple Cider (1 1/3 cups) , Maple Syrup (1 Tbsp) and Chicken Stock (2/3 cup) . Add to the slow cooker and cover it with lid.

Peel, core, and cut the Green Apples (4) into 16 pieces. Add half of these fruits halfway through the cooking time.

Add Caster Sugar (1 Tbsp) and White Wine Vinegar (2 tsp) and process until the mixture has become roughly chopped.