For the Shortcrust Pastry:
Bind your butter and flour together until they become like breadcrumbs. Add in the salt and bind the mix together with the cold water until the mix comes together. Form into a ball shape and place into the fridge to set for 30 minutes. After 30 minutes, roll the pastry out on a lightly floured surface. To the thickness of a pound coin, line the tart cases very gently so that the pastry doesn’t crack. Bake the pastry cases blind for 5-6 minutes, then remove the baking beans and cook for a further 2 minutes. Remove the pastry cases from the oven and allow to cool.
For the Pork Shoulder:
Trim the shoulder and de-bone. Place in a saucepan and cover with water, then bring the water to a simmer for 1 hour. Then turn the pork over and cook for a following 1 hour. After the hour turn the pork over again and cook for a further 30-45 minutes until the meat starts to flake. Allow to cool or leave it warm.
For the Red Onion Chutney:
Peel and finely slice the red onions. Sweat the onions off in a little butter, but try not to colour them. Once the onions have been sweated off, add the caster sugar, honey and balsamic vinegar. Cook the onions off for 20 minutes to reduce the balsamic on a low –medium heat. Once most of the balsamic has reduced, add the red wine and reduce down until the chutney reaches the desired consistency.
Apple Puree:
Peel and chop the apples into small dice. Then place into a saucepan and cook with a little apple juice. Cook the apples until they are soft. Drain off any excess liquid and place into a food blender or food processor. Add sugar to taste, and then pass the puree through a fine sieve to remove any chunks of apple.
Place the apple puree at the bottom of the pastry case, then place the pork onto it, and finish with a spoon of the red onion chutney on top.