© J Sainsbury plc 2020
Festive mulled cider pulled pork
Everyone's fave pulled pork with a festive update, using our mulled cider, great for entertaining and such an easy show stopper to pull off!
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Ready in 5 hours 10 minutes
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Cooking time 5 hours
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Prep time 10 minutes
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Serves 6
Ingredients
- 1 Bramley apple
- 1/2 small bunch sage
- few sprigs of thyme
- drizzle of olive oil
- 1.2-1.5 kg boneless shoulder of pork
- 2tsp smoked paprika
- 1tsp ground cumin
- 1tsp ground cinnamon
- 1tbsp dark brown sugar
- 2tsp salt
- a good grind of black pepper
- 600ml Sainsbury’s mulled cider
- 6 brioche buns
- 6 tbsp pickled red cabbage
- 6 handfuls of watercress - for each bun
Method
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1
Preheat the oven to 220c. Slice up the apple and add to a high sided roasting tray along with the thyme and sage. Score the skin of your pork then drizzle over a little olive oil and plenty of salt. In a small bowl, stir together the spices, sugar, remaining salt, black pepper and a little more olive oil. Coat the pork in the mixture then place in the tray on top of the apples. Add the mulled cider to the tin.
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2
Place the pork in the oven and immediately reduce the temperature to 160c. Roast the pork, uncovered, for around 3 hours, basting in the juices occasionally. After this time, cover the pork with foil and reduce the temperature to 140c and cook for another 1-2 hours, until the meat shreds easily. Remove the crackling and break into pieces. Discard any fatty bits then shred the meat, mixing in any juices.
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3
Serve in the brioche rolls with pickled cabbage, watercress. If you’re feeling festive, add some leftover roast potatoes and cranberry sauce too!
