Preparation time: 15 mins
Cooking time: 4-6h
For the pork:
- 2kg Pork Scotch Fillet/Neck
- 2 brown onions
- 1 cup apple cider
- ¼ cup apple cider vinegar
- ¼ cup Brown sugar
- ½ tbsp Salt or to taste
- ½ tbsp Cumin
- 1 tbsp Paprika
- ½ tbsp Cinnamon
- Black pepper to taste
- Brioche bread rolls
- 1 -2 medium fennel
- ½ head of white cabbage
- 1 lemon (juice)
- A tart mayo
- Cannings Spiced Apple Sauce or Apple Butter
Combine spices (brown sugar, salt, pepper, cumin, paprika and cinnamon) in a bowl. Spread the marinade onto the pork and massage into the meat. Cover and pop into the fridge to marinate overnight, or at least one hour.
Preheat your oven to 160°C for conventional ovens or 140°C for fan forced.
Chop the onions into large chunks and lay at the bottom of a baking dish or dutch oven. Lay the pork on top of the onions and pour the apple cider and apple cider vinegar into the dish. If using a dutch oven, pop the lid on, otherwise cover with foil. Bake in the oven for 4 hours, then test the meat to see if it pulls apart easily. If it’s not pulling apart nicely, it needs a little longer – cook for up to 2 hours more, to your liking.
When the pork is cooked, remove from the oven and pull apart using two forks. Toss your shredded meat with its cooking juices as these will have loads of flavour.
Warm your bread rolls, and fill with mayo, slaw*, pork and apple sauce. Use Cannings Spiced Apple Sauce if you prefer a more classic taste, focusing on the natural flavour of the organic Pink Lady apples. If you prefer a slightly bolder, sweeter apple sauce, use Cannings Apple Butter, which has a lovely caramel flavour.
This pulled pork makes for amazing leftovers – that is, if you have any!
For better results, leave it overnight the pulled pork in the fridge.
*Finely slice the fennel and white cabbage and toss together with a squeeze of lemon juice
Images courtesy of @nycbrews on Instagram