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Spiced mulled pulled pork with Yorkshire puddings and shredded sprouts  recipe

Spiced mulled pulled pork with Yorkshire puddings and shredded sprouts recipe

6 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


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

  • 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


  1. 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.​ 
  2. 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. 
  3. 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.​ 
  4. Cook the roast potatoes to pack instructions. Add the crackling to the oven for the final 20 mins to crisp even more.​ 
  5. 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.​ 
  6. Finally, put the Yorkshire puddings on a tray and cook to pack instructions.​ 
  7. 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.​ 
  8. Serve alongside the Yorkshire puddings, roast potatoes and shredded sprouts.​ ​ ​

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