For the pulled pork
(sliced into thick rings)
(preferably cooking apples, peeled and sliced into rings)
(medium sized baking potatos)
|1.5 kg kg||pork shoulder joint pork shoulder joint|
|1 tsp tsp||sea salt sea salt|
|1 bottles bottle||dry cider dry cider|
|500 ml ml||chicken stock chicken stock|
For the garlic butter
|100 g g|| butter
|2 tsp tsp||wholegrain mustard wholegrain mustard|
|1 tbsp tbsp|| parsley
Apple and cider pulled pork with jacket potatoes
Served in handy jacket potatoes with a flavour-packed garlic mustard butter, this moveable feast is perfect for filling up while watching the fireworks on Bonfire Night.For the best possible crackling, remove the pork from its packaging and leave in the fridge to dry out the skin overnight.
- Preheat the oven to 150ºC/130ºCfan/gas mark 2.
- Scatter the onions, apples and leeks across the bottom of a large, deep roasting tray and nestle the pork on top. Pat the meat dry with kitchen roll, then rub salt over the skin.
- Pour the cider and stock into the tray around - but not over - the pork and cover the tray with foil. Add to the oven along with the potatoes, also wrapped in foil, and cook for 5 hours until very tender.
- After this time, remove the foil and, if the juices are less than 1cm deep, top up the pan with a little water. Turn the oven up to 220ºC/200ºCfan/gas mark 7. Leaving the potatoes in the oven too, roast the pork for a further 30 minutes until the skin crisps up into crackling and the pork is falling apart.
- Meanwhile, make the garlic mustard butter. Mix the butter, garlic, mustard and parsley together and set aside until ready to serve.
- Once the pork is cooked, remove it from the roasting tray and slide off the crackling. Shred the pork using two forks and stir through the reserved juices. Make slits in the jacket potatoes and fill with a spoonful of butter, topping off with the pork and a little extra parsley to serve.