Beef is what most of us think of when we shop for a pot roast, but pork also makes a fantastic pot roast. When the right cut of pork is braised in the same fashion as beef, the result is meat that is fall-off-the-bone tender without becoming dry like many beef cuts do when cooked in this fashion.

Almost any bone-in cut, with the exception of the loin is perfect for this. The loin is too lean and is best dry roasted. The best cuts for this also happen to be the least expensive. The shoulder, butt and fresh ham all make a perfect pot roast. The amount of fat in these cuts almost guarantees a moist, tender roast when braised for a long time.

This recipe for a pork pot roast is identical to the beef pot roast I serve. The leftover pork is superb the next day in hot roast pork sandwiches or when shredded and added to BBQ sauce for BBQ pork sandwiches. I also shred the meat and often use it in Mexican recipes. I have used a 4-5 pound roast here, but a larger roast is just as easy and is a great way to feed a crowd, just increase the first phase of braising until the roast is tender.

Recipe: Pot-roast pork with mustard and leeks

Serves 6

1. Select 6-8 chunky pork shoulder steaks each
2. 2cm-3cm thick. Preheat the oven to 180C/160C fan/gas 4.
3. Brush the mustard over the pork steaks either side, and season them. Melt the butter in a large, lidded cast-iron casserole over a medium heat and colour the steaks either side in batches, transferring them to a bowl or plate as they are ready.
4. Add the leeks to the pot and fry for 2-3 minutes, stirring occasionally, until glossy and starting to colour, then remove from the heat and transfer to a bowl.
5. Return the pork to the casserole, and stir in the vinegar, thyme and garlic. Add the cider, submerging the pork steaks as far as possible, bring to the boil, cover and cook in the oven for 45 minutes. Remove from the oven, stir in the leeks and turn the top steaks, return to the oven and continue cooking with the lid on for a further 45 minutes (total cooking time 1½ hours). The pork should be meltingly tender, sitting in a light gravy. Taste for seasoning and skim off any fat on the surface.
6. While the pork is cooking, blend the crème fraîche and mustard in a bowl. Serve dolloped on top of the casserole with a scattering of parsley.

First published in YOU, Mail on Sunday

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