Slow-cooked pork shoulder with apple purée and crackling
Tender pulled pork meets sweet apple purée and golden, crispy crackling in this comforting classic. Slow-cooked to perfection and served over Nanna Tate’s Cheesy Mash Bake, it’s the perfect Sunday roast made simple.
Ingredients
Metric
Imperial
Pulled pork shoulder
- 1.2kg pork shoulder, skin scored and separated from the meat
- 2 tbsp of olive oil
- 2 brown onions, quartered
- 2 carrots, roughly chopped
- 3 garlic cloves, crushed
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 500ml of chicken stock
- 250ml of dry cider
Apple purée
- 25g of butter
- 3 Bramley apples, peeled, cored and chopped
- 1 tbsp of caster sugar
- 2 tbsp of water
- 1 lemon juice, squeeze
To serve
- Nanna Tate Cheesy Mash Bake
- 1 handful of finely chopped chives
- 1 pinch of thyme leaves
Method
Preheat the oven to 150°C fan
Rub the pork shoulder with olive oil, salt and pepper. Place the onions, carrots, garlic and herbs in a deep roasting tray and sit the pork on top. Pour in the stock and cider
- 1.2kg pork shoulder, skin scored and separated from the meat
- 2 tbsp of olive oil
- 2 onions, quartered
- 2 carrots, roughly chopped
- 3 garlic cloves, crushed
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 500ml of chicken stock
- 250ml of dry cider
Cover tightly with foil and cook for 3½–4 hours until the pork is tender enough to be shredded with a fork
Let the pork rest while you make the crackling
Increase the oven temperature to 220°C fan
Pat the reserved pork skin dry with kitchen paper and rub generously with salt
Lay the skin flat on a baking tray and roast for 25–30 minutes until blistered and crisp. Leave to cool, then break into shards
Melt the butter in a saucepan, then add the apples, sugar, water and lemon juice. Cover and cook gently for 10–15 minutes until soft
- 25g of butter
- 3 Bramley apples, peeled, cored and chopped
- 1 tbsp of caster sugar
- 2 tbsp of water
- 1 lemon juice, squeeze
Blend the apples to a smooth purée and pass them through a fine sieve. Keep warm until ready to serve
Shred the meat, discarding any excess fat
Place a generous scoop of mash onto each plate. Top with pulled pork, spoon over some apple purée and finish with shards of crisp crackling. Garnish with thyme leaves, chives and any leftover carrots or onions from roasting
- 1 pinch of thyme leaves
- 1 handful of finely chopped chives
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