Festive Orange and Cranberry Pulled Pork Festive Orange and Cranberry Pulled Pork

Festive Orange and Cranberry Pulled Pork

A delicious dish for informal gatherings over the festive period. Low and sow cooked pork shoulder with citrus and cranberry flavours with a hint of Chinese 5-spice too.

Prep Time

Prep Time
10 minutes

Cooking Time

cooking time
5 hours

Easy Cooking Skill

cooking skill
Easy

Serves

serves
6 people

Ingredients

  • 1 x 1.6kg lean boneless pork shoulder joint, rind and skin removed
  • 3 tablespoons orange marmalade
  • 3 tablespoons cranberry sauce
  • Pinch Chinese 5 spice powder
  • 100ml orange juice
  • 1 star anise, optional
  • 500g long stemmed broccoli, trimmed
  • Extra fresh pomegranate seeds, to garnish
  • For the Jewelled Couscous:

  • 150g wholewheat couscous
  • 150ml good hot vegetable or chicken stock
  • 2 tablespoons freshly chopped mint
  • 2 tablespoons toasted flaked almonds
  • 100g fresh pomegranate seeds

Method

1

Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.  In a small bowl mix together the marmalade, cranberry sauce and Chinese 5 spice powder.

 

 

 

 

2

Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season.  Brush the marmalade mixture all over the joint.

 

 

3

Transfer the pork into a medium-sized, foil-lined roasting tin or ovenproof casserole dish with a lid. Pour over the orange juice and add the star anise, if used.

4

Cover tightly with additional foil or the casserole lid and cook in the oven for 5 hours or until the pork is very tender.

5

Remove from the oven and leave to rest in the tin or casserole dish for 20-30 minutes. 

    6

    Meanwhile, prepare the jewelled couscous.  Place the couscous in a large bowl and pour over the stock.  Cover with cling film and leave for 10 minutes, or until all the stock is absorbed. Gently stir through the remaining ingredients.

      7

      Prepare the broccoli according to the packet instructions, drain and set aside.

      8

      When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Spoon over any remaining sauce, garnish with the extra pomegranate seeds and serve with the couscous and the broccoli.

      Additional Information

      Slow Cooker Method:

      In a small bowl mix together the marmalade, cranberry sauce and five spice powder. Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season. Transfer to a large slow cooker and brush the marmalade mixture all over the joint.  Pour over the orange juice and add the star anise, if used. Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW or according to your slow cooker manual.  When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork and serve with the jewelled couscous and the broccoli.