Pomme Farcie with Braised Pork Shoulder

I love all the less expensive, and often forgotten, cuts of pork, beef or lamb. Here I’m using pork shoulder, which isn’t so rare these days, but it’s so much better braised than roasted. Be sure to ask your butcher to cut the pork into large cubes and to keep the fat on as it will make the dish much tastier and also keep it moist, which for me is essential. For the best texture, remember to crush the cooked meat partially using a fork – you are not making a rillette so you don’t want it to