A hearty, herby stew with melt in the mouth pork shoulder and creamy cannellini beans.
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Here's how you do it
Preheat the oven to 160°C. Season the pork shoulder generously with salt. Put a frying pan onto a high heat with a glug of olive oil, then brown the shoulder on all sides. Take out of the pan and set aside.
Fry the onion, celery and carrot with the bay leaves, thyme and half the oregano in the residual fat from the pork in the same pan over a medium heat. After 10 minutes, when the vegetables are soft and golden, add the garlic and cook out for 30 seconds.
Add the cider vinegar and wine to the pan, turn up the heat, bring to the boil and leave to bubble away for a few minutes.
Put the pork shoulder into a casserole dish, along with the contents of the frying pan. Season with pepper and crumble the stock cube into the dish. Top up with hot water, so that the shoulder is 3/4 covered. Cover the dish with a tightly fitting lid and put in the oven for 2.5 hours. The pork should easily flake apart when ready.
When the pork is cooked, lift out of the dish and leave to one side. Put the casserole onto the hob on a high heat and reduce the sauce to thicken slightly. Add the drained cannellini beans to warm through.
Return the pork to the pan and break up into chunks. Chop the remaining oregano and add to the stew, along with the creme fraiche. Check for seasoning and serve with a bowl of seasonal greens.