This pulled pork is great for a main meal and perfect for sandwiches. I’ve served mine with homemade apple sauce, homemade baguette, fried onions and gravy. Delicious. This recipe also won Best readers’ recipe 2012, seen here: https://www.theguardian.com/lifeandstyle/2012/oct/21/observer-food-awards-readers-recipes
For the pulled pork. (Serves 2-4)
- Oil for greasing,
- 750g of pork shoulder (please note the bigger the shoulder, the longer it will take to cook, check the packet or with your butcher)
- 1/2 tbsp of chili flakes
- 1/2 tbsp of wholegrain mustard
- 100ml of white wine or cider vinegar
- 125ml of apple cider
- 2 small onions, finely sliced
- 3 cloves of garlic, sliced
- Salt and black pepper
- First of all, preheat your oven to 170 degrees and oil a baking tray.
- Next, Place the pork in the tray and mix together the chili, mustard, salt and black pepper and rub the mixture into the pork.
- Pour over the vinegar and cider, then scatter the onion and garlic.
- Cover with foil and place in the oven for one hour 15 minutes, then remove the foil and cook for a further 45 minutes.
- Once cooked, ‘pull’ the pork by using a fork to and shredding with another fork.
- Serve with apple sauce and any other things you fancy.
- 225g of cooking apples, peeled, cored and cut into chunks
- 1/2 lemon, zest only
- 2 tbsp of water
- 15g of butter
- 1 tsp of caster sugar
- Place the apple in a pan along with the water and lemon zest, then place on a low heat and stew the apples with the lid on until soft.
- Once soft, take off the heat, add the butter and sugar, mix well and let cool.