Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spiced mulled pulled pork with Yorkshire puddings and shredded sprouts recipe

11 ratings

Comforting and warming, our spiced and mulled pulled pork is slow-cooked to melt in your mouth, while fluffy Yorkshire puddings, shredded sprouts and crispy roasties make for scrumptious sides. See method

Serves 4 plus leftover pork to serve 4
Takes 5 hrs 45 mins
473 calories / serving

Ingredients

For the pork

3 onions, peeled and quartered
1 bulb of garlic
2 cinnamon sticks
3 star anise
2 bay leaves
2 clementines, rind peeled into strips
2kg pork shoulder, boneless, skin on and scored into lines. (Remove from the fridge for 30 mins before cooking)
1 tbsp olive oil
2 tsp mixed spice
500ml cider
4 frozen Yorkshire puddings
400g frozen roast potatoes

For the shredded sprouts

25g unsalted butter
500g Brussels sprouts, washed, trimmed and finely sliced
2 tbsp Worcestershire sauce

Each serving contains

Energy
1985kj
473kcal 24%
Fat
20g 28%
Saturates
7g 36%
Sugars
8g 9%
Salt
0.5g 9%

of the reference intake
Carbohydrate 53.3g Protein 15.6g Fibre 9.4g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the onions, whole unpeeled garlic bulb, cinnamon sticks, star anise, bay leaves and clementine peel into a deep-sided roasting tray. Pat the pork dry with kitchen paper and drizzle 1 tbsp of oil over it. Rub with the mixed spice: season lightly. Sit the pork on top of the onions. Pour the cider around the pork then squeeze the juice from the clementines into the roasting tray. Place in the oven for 1 hr, until the skin has started to puff up and crackle.
Reduce the temperature to gas 2, 150°C, fan 130°C. Cook for 3½ hours, occasionally basting the meat with the juices, adding splashes of water if needed to prevent it drying out.
When the pork is tender and the meat is falling apart, cut away the string, remove the crackling with a knife and put on a smaller tray to one side. Cover the pork with foil and leave to rest.
Cook the roast potatoes to pack instructions. Add the crackling to the oven for the final 20 mins to crisp even more.
Meanwhile, when the potatoes are nearly cooked, melt the butter in a large frying pan over a medium-high heat. Add the shredded sprouts and fry for 8-10 mins, tossing until golden and cooked through. Remove from the heat; season and pour in the Worcestershire sauce, tossing to combine.
Finally, put the Yorkshire puddings on a tray and cook to pack instructions.
Use two forks to shred the pork, discarding the cinnamon sticks, star anise, bay leaves and clementine peel. Squeeze the soft garlic cloves out of the skin into the tray and toss the pork in all the lovely, spiced juices. Snap up the crackling.
Serve alongside the Yorkshire puddings, roast potatoes and shredded sprouts.

See more Pulled pork recipes