Honey and Mustard Pork with Spiced Bramley Apple Sauce

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



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


  1. Preheat the oven to 180 C / gas mark 4. Season the meat with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Cook with:

White Wine Vinegar

The unique mild and fruity flavour of Filippo Berio’s White Wine Vinegar makes it ideal for salads, poultry and fish and as an ingredient in dressings, sauces and marinades.

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