Our shoulder pork on the bone comes from Plantation pigs in Steyning. The shoulder is a fattier part of the pig, so it holds lots of flavours, it is a part of the pig that does a lot of work which makes it a great slow-roasting joint.
2 tbsp olive oil
2.5kg shoulder pork on the bone
200ml white wine
250ml chicken stock
4 bay leaves
2 sprigs of rosemary
1-2 tsp black peppercorns
1 garlic bulb
Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over medium to high heat. Brown the pork shoulder on all sides then transfer it to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warm baguettes.