shoulder joint of pork
bottle of decent cider
two pints homemade chicken stock
knob of butter
two sticks of celery, preferably with the leaves
2oz diced bacon
1/2 a grated nutmeg
tsp black pepper
fresh sage to taste
marinate the posrk in cider for a day or two
take it out, dry it, sear ina very hot pan until very brown. set in a large casserole dish
using the same pan, saute the sliced leeks, diced carrot, bacon, and finely chopped celery until soft and just begining to brown, then add the creushed garlic. Throw all of this in the casserole with the pork.
deglaze the pan with stock.
add all remaining ingredients to the casserole, bring to simmer, then cook in a medium oven for about 2 1/2 hours, or until the meat is tender.
lift the meat out and let it rest whilst you reduce the sauce and test the seasoning.
serve with potatoes and yorkshire pudding