Slow cooking a nice big pork butt/shoulder for a few hours is one of the easiest, most delicious dinners there is. Seriously. It’s easier than boiling pasta – you just have to plan ahead.
I topped mine today with apple slices and thyme. I used Ambrosias because I love them but with meat like this, I think I’ll try Granny Smith next time so that the flavour stands up a bit more. Just like the pear sausage dish from last week – when pairing fruit with meat, look for a stronger, more acidic variety.



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