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.
- 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
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.
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.
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.
Cover tightly with additional foil or the casserole lid and cook in the oven for 5 hours or until the pork is very tender.
Remove from the oven and leave to rest in the tin or casserole dish for 20-30 minutes.
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.
Prepare the broccoli according to the packet instructions, drain and set aside.
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.
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.