Pulled pork and apple cider rolls
Pulled pork sandwiches gently cooked in apple cider for a sweet crisp finish, a real winter warmer.
Serves: 6
Preparation time: 10 minutes
Cooking time: 7 hours
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You will need
- 2 teaspoons salt
- 1 tablespoon dark muscovado sugar
- 2 teaspoons smoked paprika
- 1.2kg British pork shoulder joint
- 500ml apple cider
- Bread rolls, to serve
Recipe Information
Step by step guide to making Pulled pork and apple cider rolls
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Mix together the salt, dark muscovado sugar, smoked paprika and rub all over the pork joint.
- Place in a foil-lined roasting tin and cook uncovered for 30-35 minutes, until browned.
- Remove from the oven and turn the oven temperature down to 150°C, fan 130°C, gas mark 2.
- Add the apple cider to the tin and cover completely with foil. Put the pork back in the oven and roast for 5-6 hours, basting with the juices a couple of times during cooking.
- When the pork is ready, remove from the oven and leave to rest on a warm plate for 20 minutes.
- Boil the pork juices in a pan for 6-8 minutes until the liquid has thickened and reduced by two-thirds. Shred the pork into a bowl and stir in the reduced sauce to coat.
- Serve piled into bread rolls, with your choice of sauces on the side.
*All information included in this recipe has been provided by Cranswick.
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Nutritional information for Pulled pork and apple cider rolls
Nutritional information for Pulled pork and apple cider rolls
Nutrition type | per serving |
---|---|
Calories | (per 1 filled roll) 759 kcal |
Total Fat | 18.0g |
Saturated Fat | 5.5g |
Salt | 1.40g |
Sugar | 11.3g |
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65p
87p/kg
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£2.20
£4.40/kg