Fiona had this idea of using a CFC shoulder slow cooked pot-au-feu style. We have done the conventional beef version many times in the last six months and it is one of our all time favourites.

TBH I had grave doubts about how the pork version would turn out. I even asked her to trim off the fat.

Well, it was a real revelation. I hope she will post the recipe in the next day or two. One of the things she did was to add lots of celeriac because she thought it would go well with pork. She was correct.

She also roasted the fat/crackling in the halogen oven - that was a winner as an accompaniment.

So, if you come across a bargain should of pork in the next day or two, grab it and watch out for Fiona's blog post about her recipe.

Definitely Dish Of The Month for March 2011 IMO.