Pork with warm apple sauce and fennel coleslaw recipe

  • Serves 6
  • 40 mins to prepare and 4 hrs 00 mins to cook
  • 835 calories / serving
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HE PULLEDPORKROLLS

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.

Pour over the vinegar and cider or apple juice then scatter over the onions. Place a piece of nonstick baking parper 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.

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.

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.

See more Bonfire recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • For the pulled pork

  • 1tbsp 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
  • 1.5kg bramley apples
  • 2tsp caster sugar
  • 500ml apple juice, ice cubes
  • 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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  • Energy 3505kj 835kcal 42%
  • Fat 35g 50%
  • Saturates 10g 50%
  • Sugars 47g 52%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 72.9g Protein 59.5g Fibre 11g

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