Last updated on Jan 13th, 2021 at 12:53 pm
Treat yourself with this recipe for slow cooked Cider Pulled Pork – serve for lunch or dinner
750g-1kg pork belly or pork shoulder
4 red onions, cut into six pieces
1 whole garlic bulb, halved across the circumference
1 sprig fresh rosemary
1 tbsp NoMU Cajun Rub
1 tbsp NoMU BBQ Rub
1/2 tsp NoMU Spicy Chilli Grinder
1 whole star anise
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp light brown sugar
340ml cider (or 10ml NoMU Chicken Fond dissolved in 350ml water)
2 apples, grated
Preheat the oven to 170C.
Place the pork, onions, garlic and rosemary into a large shallow oven proof dish or casserole dish. In a separate bowl, mix together all the spices.
Add a tablespoon of olive oil, the tomato paste and sugar. Coat the pork with the mixture making sure that it is well covered. Pour in the cider (or optional chicken stock), cover the dish with foil and cook undisturbed for 2.5 hours.
Remove from the oven and take off the foil. Add a little more cider (or chicken stock) if necessary. Place it back into the oven to cook for another hour or until the pork is nicely tender and can be easily pulled apart using two forks.
Serve warm on fresh white bread rolls, garnished with the grated apple and fresh coriander.