Festive Orange and Cranberry Pulled Pork

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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.

Step 7

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

Step 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.