Pulled Pork With Caramelised Apples And Sage
- 1.6 kg boneless pork shoulder joint (rind and skin removed if you wish)
- 2 teaspoons sea salt
- 1 teaspoon freshly milled black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried sage
- 2 tablespoons light brown sugar
- 3 red onions, peeled and cut in half
- 6 eating apples, e.g. Braeburn
- 25g butter
- 25g soft brown sugar
Preheat the oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely foil the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in a roasting tin.
Mix together the salt, pepper,, onion powder, sage and sugar. Rub the mix all over the pork. Roll the pork up again (there is no need to re-tie the string) and roast in the oven for 15 minutes until brown.
Turn the oven down to 150°C, 130°C Fan, Gas Mark 2. Remove the pork, add the onions to the base of the roasting tin and fold the foil over the top. Return to the oven and cook for at least 5 hours or until tender and ready to pull apart.
Remove the pork from the oven, cover with foil and rest for 30 minutes.
To 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, shaking the pan occasionally for about 8 minutes or until the apples and lightly caramelised.
Squeeze over the lemon juice and carefully turn the apples over. Cover the pan with foil and cook for about 4-5 minutes or until the apples are soft. Turn the apples again to coat in the mixture.
With two forks shred the pork into chunky pieces in the cooking juices and serve with the apples, onions and crackling.
For the crackling
Remove the rind (skin) before cooking the pork. Place the rind in a shallow roasting tin and pour over the boiling water. Leave for a few minutes then pour off the water and pat try with kitchen paper. Rub with a little oil and salt. Cook in the hot oven for about 30 minutes to form the crackling. Roughly chop the crackling into small pieces and serve.