Serves 6-8
Ingredients for the pork
1.7kg Pork Shoulder
1 Onion
6 Garlic Cloves
8 Allspice Berries
8 Whole Cloves
1 Bay Leaf
1lt Pure Apple Juice
Plenty of freshly ground pepper
Ingredients for pulled pork rolls
1tbsp Rapeseed Oil
1 Onion
1/2 Red Cabbage
1/4tsp Chilli Flakes
2tbsp of BBQ Sauce
Salt & Pepper
200ml of pork stock
Method
Preheat the oven to 180C.
Place the pork joint in a roasting tin. Chop the onion and bruise the garlic and scatter around the meat. Also add the allspice berries, whole cloves, bay leaf and pepper.
Pour over the apple juice until it comes up to half way on the meat. Cover with tin foil and place in the oven for up to 4-5 hours or until fork tender. Checking half way through to top up the stock as this will evaporate during cooking.
Once fork tender remove from the oven and allow to rest for at least 20 minutes, this will relax the meat keeping it juicy and tender.
After the resting flake up the meat by using a fork or hands. Place to one side.
Add the oil to a frying pan followed by the chopped onion and red cabbage, sauté until soft and translucent.
Now add the chilli flakes, bbq sauce, salt and pepper then pour over the pork stock.
Simmer until thickened, add a couple of handfuls of meat and stir to warm the meat thoroughly.
Serve in rolls and watch the fireworks. Also check out loaded jackets to use up leftover pulled pork.
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