Pulled pork with caramelised apples and onion
Long and slow cooking makes this pulled pork an absolute taste sensation. Enjoy it with the apples and onion or try it on a crisp bread roll with coleslaw.
How long will it take?
5 hours 30 minutes
What’s the serving size?
Serves 6
What do I need?
- 1.6 kg pork shoulder (remove the rind/skin if you wish)
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp dried sage
- 2 tbsp light brown sugar
- 3 red onions, halved
- 6 eating apples, such as Jazz
- 25 g butter
- 25 g soft brown sugar
How do I make it?
- Preheat oven to 220°C.
- Pat dry the pork with paper towel and place pork in the roasting tin.
- Mix together the salt, pepper, onion powder, sage and brown sugar. Rub the mix all over the pork. Place the pork in a roasting pan in the oven for 15 minutes.
- Turn the oven down to 150°C. Remove the pork, add the onions to the bottom of the pan and return the pork to the pan. Cover with foil.
- Return pork to the oven and let it cook for at least 5 hours or until tender and ready to pull apart.
- Remove from oven, and let it rest for 30 minutes, covered with foil.
- While the pork is resting prepare the caramelised apples. Core and cut the apples in half, melt the butter in a large frying pan and stir in the sugar.
- Add the apples, cut side down and cook over a medium heat, gently shaking the pan occasionally for about 8 minutes or until the apples are lightly caramelised.
- Squeeze over the lemon juice and then carefully turn the apples over. Cover the pan with foil and cook for about 4 to 5 minutes or until the apples have softened, but not collapsed. Turn the apples over again to coat in the mixture.
- Shred the pork (in the cooking juices) into chunky pieces with two forks and serve with the apples and onions.
