Honey and Mustard Pork with Spiced Bramley Apple Sauce
Everyone's talking about it at the moment; Pulled Pork is everywhere! This is simply pork cooked over a low-heat for a long period of time. As a result, the meat is so tender it can be, literally, pulled apart. This is
a great recipe for the barbecue and is delicious piled up into crusty bread rolls.
Categories: Meat
Serves: 12
Preparation time: 15 mins
Cooking time: 150 mins
Ingredients
For the pork
- 2kg collar of pork
- 8 tbsp runny honey
- 8 tbsp English mustard
- 4 tbsp white wine vinegar
- 4 tbsp soy sauce
- 2 tbsp soft brown sugar
For the apple sauce
- 4 Bramley apples, peeled and diced
- 3 tbsp caster sugar
- 2 tbsp water
- ½ tsp crushed fennel seeds
- Juice of ½ a lemon
- Nutmeg
- Burgen Buns
Method
- Preheat the oven to 180 C / gas mark 4. Season the meat with salt and pepper.
- Stir together the honey, mustard, vinegar, soy sauce and sugar in a small bowl. Put the collar of pork in a roasting tin and spread glaze evenly over the top.
- Cover with foil and roast in the oven for about 1½ hours, basting with the glaze occasionally. Remove the foil and cook for another hour, or until the meat is tender enough to shred or pull apart using 2 forks.
- To make the apple sauce: put the apples into a saucepan along with the sugar, water, lemon juice, fennel seeds and a generous grating of nutmeg. Cover with a lid and simmer until the apples have completely softened. Crush the lumps of apple with a fork.
- Serve the shredded pork in with some crusty bread buns accompanied by the spiced apple sauce in small kilner jars.
Cooks tips
You can cook this port reicpe on a barbeque. Instead of putting the pork in a roasting tin, double wrap it in foil along with the glaze and cook over indirect heat with a closed lid for 3 hours.
