Here’s my recipe for pulled pork, the cider works well as the cooking liquor and the apple and onion add in some sweetness.
- 1.5kg Pork shoulder joint
- Bottle of cider
- 1 Bramley apple
- 1 Onion
- Knorr concentrated chicken stock/1 stockpot/1stock cube
- A few sprigs of fresh thyme
- 1 tbsp oil (I used rapeseed but any cooking oil is fine)
- Peel and chop onion roughly
- Peel and chop apple
- If you are able to brown off the meat slightly to add to the flavour
- Cook the pork for the recommended time – I’ve got an electric pressure cooker and put it on for the longest time possible – 2 hours, in a slow cooker this might be 4-6 hours, the longer the better really as the meat becomes more tender the longer it’s cooked.
- Once the meat is cooked, remove from the cooking liquor
- Pour the cooking liquor into a pan and gently heat to reduce the quantity of liquid
- While the liquid is reducing, remove the skin and fat from the pork
- Pull the meat apart while it’s still hot, it should easily fall apart, you can use two folks for this but I tend to use my fingers as it means I can remove any fat or sinew that I don’t want.
- Once most of the liquid has evaporated, add in the pulled meat and combine well
- Keep on the heat to get rid of any remaining liquid and to heat the meat through.
Serve in a toasted brioche bun with cheese, fries/wedges, veggies and/or coleslaw
- Per 100g – High in Thiamin
- Per 100g – A Source of Vitamin B6
- Per 100g – A Source of Zinc
- High in Protein