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Pork with warm apple sauce and fennel coleslaw recipe

Pork with warm apple sauce and fennel coleslaw

See method
  • Serves 6
  • 40 mins to prepare and 4 hours to cook
  • 835 calories / serving

    Ingredients

    For the pulled pork

    • 1 tbsp olive oil
    • 1.5kg boneless pork shoulder
    • 1tbsp Dijon mustard
    • 1tsp dried chilli flakes
    • 150ml cider or white wine vinegar
    • 250ml cider or apple juice
    • 3 onions,finely sliced
    • Soft bread rolls

    For the apple sauce

    • 40g butter
    • 1 ½ kg bramley apples
    • 2tsp caster sugar
    • 50ml cider or apple juice

    For the fennel coleslaw

    • 2 medium-large fennel, very finely sliced
    • 2 carrots carrot,coarsely grated
    • 1 onion,very finely sliced
    • 125g mayonnaise
    • 1tbsp white wine vinegar
    • 1tsp Dijon mustard

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    Each serving contains

    Energy
    3505kJ 835.0kcal
    42%
    Fat
    35g
    high50%
    Saturates
    10g
    high50%
    Salt
    1.8g
    low30%
    Sugars
    47g
    high52%

    of the Reference intake

    Carbohydrate 72.9gProtein 59.5gFibre 11.0g

    Method

    1. Preheat the oven to 160ºC/140ºC fan oven/Gas Mark 3. For the pulled pork, add the oil to a roasting tray and sit the pork on top. Spread the mustard over the top and scatter over the chilli flakes, salt and freshly ground black pepper.
    2. Pour over the vinegar and cider or apple juice then scatter over the onions. Place a piece of nonstick baking paper over the top then wrap a piece of foil over the top, sealing around the edges of the tray. Place in the oven for 3 hours. Remove the paper and foil and cook for a further 1 hour until the pork is meltingly soft.
    3. To make the apple sauce, put all of the ingredients in a saucepan and cover with a lid. Cook for around 10-15 minutes until the apples have softened and are breaking up. Briskly stir for a smoother texture. To make the coleslaw, mix everything together and season with salt and pepper.
    4. To serve, ‘pull’ the pork by shredding the meat using two forks and serve in split bread rolls topped with the warm apple sauce and coleslaw on the side.

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