Slow-cooked pork shoulder with peas & mint

Name: Slow-cooked pork shoulder with peas & mint
Prep time: 20 min
Total time: 20 min
Cuisine: European, British
Ingredients: 1 tbsp fennel seeds; 1 tsp caraway seeds; 1½ tsp black peppercorns; 5½ tbsp rapeseed oil, plus 1 tbsp; 2.2 kg boneless pork shoulder joint, from the counter; 2 large onions, cut into wedges about 1.5 cm thick; 1 stick celery, diced; 600 ml cider; A few ice cubes; 20 g butter; 400 ml chicken stock; ½ tbsp mint jelly, or to taste; Dash of cider vinegar; 250 g peas, fresh if possible (shelled weight); 8 sprigs mint, leaves only

Instructions

Prep:20min

This lovely Diana Henry dish with peas and mint makes a wonderful roast centrepiece. Angela Hartnett prepares this recipe for Nick Grimshaw and guest Tom Holland on episode 14, season 6 of Dish, the Waitrose podcast. It’s served with the best cauliflower cheese, orange & honey glazed carrots, roast potatoes with rosemary salt and sticky pigs in blankets. For dessert, they enjoy orange Jaffa cakes and our No.1 Brown Butter Mince Pies with Cognac. We suggest pairing this meal with No.1 Piccini Chianti Classico Riserva. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

Updated at: Sun, 21 Jun 2026 00:59:30 GMT