Creamy Pork & Mushrooms Slow Cook / Pasta

A great way to feed family and friends by cooking low and slow on the BBQ. Low effort, high value and super tasty.

Prep: 15 minutes - Cook: 2 hours - Serves: 6-8 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

1kg pork shoulder, cut into large (5cm) chunks
Salt
Pepper 
Olive oil
80g Unsalted Western Star Butter 
1 brown onion 
2 cloves garlic, minced  
400g Swiss brown mushrooms, roughly chopped  
2 tbsp plain flour 
330ml apple cider 
500ml chicken stock 
100ml cream 
1 handful chopped fresh parsley
Perfect Italiano parmesan

Method

Step 1. Heat a BBQ to med-high heat. Season the pork with salt and pepper and lightly coat with olive oil. Brown the pork on the BBQ and then set aside in a bowl.
Step 2. Place a heavy-based, oven safe casserole dish onto the BBQ and melt the butter with a drizzle of olive oil over high heat. Add the onions and garlic and mushrooms and season with salt and pepper. Cook until golden. 
Step 3. Add the browned meat and the flour and stir to combine. Cook the flour out for around 1 minute. Add the apple cider and chicken stock. Cover the dish and turn the heat down to low. Replace the BBQ lid and cook for 1 1/2 - 2 hours or until the pork is tender and pulls apart with ease. 
Step 4. Stir through the cream and some fresh parsley. Serve with pasta and a generous grating of parmesan.