Feed a crowd effortlessly with this tender, flavorful pork shoulder dish cooked low and slow on the BBQ. Seasoned pork chunks are browned, then simmered in a rich sauce made with butter, garlic, mushrooms, apple cider, and chicken stock. Finished with cream, fresh parsley, and a generous grating of parmesan, this hearty dish is perfect served over pasta. With minimal effort and maximum flavor, it’s a guaranteed hit for family and friends alike
Pork & Mushroom Creamy Slow Cook / Pasta
Hayden Quinn
Rated 5.0 stars by 1 users
Cuisine
Modern Australian
Servings
6-8
Prep Time
15 minutes
Cook Time
2 hours
Feed a crowd effortlessly with this tender, flavorful pork shoulder dish cooked low and slow on the BBQ. Seasoned pork chunks are browned, then simmered in a rich sauce made with butter, garlic, mushrooms, apple cider, and chicken stock. Finished with cream, fresh parsley, and a generous grating of parmesan, this hearty dish is perfect served over pasta. With minimal effort and maximum flavor, it’s a guaranteed hit for family and friends alike
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
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
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
Stir through the cream and some fresh parsley. Serve with pasta and a generous grating of parmesan
