Pork shoulder pear cider

Name: Pork shoulder pear cider
Cuisine: American
Ingredients: 500 grams Pork shoulder; 1 can Pear cider (I used kopperberg); 1 tsp Corriander seed powder; 1/2 tsp Salt; 1/2 tsp black pepper; 1 tbsp Liquid seasonning (I used macci); 1/4 tsp garlic powder

Palmy @cook_2830808

I got pearcider left. Just think. Why not. It come out nicely. Soft inside and cispy outside :D

Palmy @cook_2830808

I got pearcider left. Just think. Why not. It come out nicely. Soft inside and cispy outside :D

Saved

Ingredients

500 gramsPork shoulder
1 canPear cider (I used kopperberg)
1 tspCorriander seed powder
1/2 tspSalt
1/2 tspblack pepper
1 tbspLiquid seasonning (I used macci)
1/4 tspgarlic powder

Saved

Steps

1

Slice pork fat in cris-cross 2cm. Mix everythings in a bowl and pour over pork. Make sure juice cover a top of pork. Leave in frige for over night.
2

Use gas mark 4. Warm for 10 minutes. Get the pork out of juice and keep the juice. Put in tray and rab 1/2 tablespoon and 1tablespoon of olive oli all over the pork. Bake for 2 hours. Sometime pork is too thick might need more time. Just check in the middle.
3

Left over juice, put in the pan. Heat in middiem heat. Put 2 tablespoons of ketchop and soya sauce. Then 1 tablespoon of corn flour per 2 tablespoons of water. Mixed it and pour in a pan. Stir it well. Bring to boil and enjoy :D