• 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


  1. 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.

  2. 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.

  3. 3

    Serve in the brioche rolls with pickled cabbage, watercress. If you’re feeling festive, add some leftover roast potatoes and cranberry sauce too!

Nutritional Details

Each serving provides
  • Energy 2190kj 523kcal 26%
  • Fat 20.0g 29%
  • Saturates 6.2g 31%
  • Sugars 12.0g 13%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

34.0g carbohydrate 2.4g fibre 47.0g protein

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