Braised, barbequed pulled pork with cider sauce

Written by in Barbecue, Celebrations, Family Favourites, Pork, Pressure Cooker, Uncategorized
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Braised, barbequed pulled pork with cider sauce
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Braised, barbequed pulled pork with cider sauce

Recipe by Alexander WhaleyCourse: Lunch, Dinner, picnic, BabercueCuisine: Texan, Southern, Tex-MexDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

300

kcal
Total time

2

hours 

30

minutes

Pulled pork is the perfect summer barbecue dish, with meat so tender that it just falls apart, served on a bed of creamy coleslaw or in a bun. Pork and apple go together like peas and carrots, simply sublime.

Ingredients

  • 2 kg boneless pork shoulder / Boston Butt / pork neck (basically any piece of pork with a lot of fat marbling in it)

  • 2 large onions (red taste better)

  • 8 bay leaves

  • 1 garlic bulb (peeled)

  • 1 tbsp fennel or caraway seeds

  • 4 apples (Bramley, Granny Smith)

  • 3 large carrots

  • Handful of fresh herb sprigs

  • 500 mL apple cider

  • 100 mL apple cider vinegar

  • 100g treacle sugar (use light brown or demerara)

  • Splash of water

Directions

  • Peel and slice the onions in half. Place into the pressure pot.
  • Peel the carrots and roughly chop them into chunks. Place into the pressure pot.
  • Wash the apples, core them and cut into 8 wedges. Place into the pressure pot.
  • Add the peeled garlic cloves to the pressure pot.
  • Add the pork to the pressure pot on top of the vegetables
  • Add the cider, apple vinegar, treacle sugar, fennel seeds, herbs and bay leaves on top.
  • If the pork is not completely submerged, add some water until the liquid rises 1cm above the pork.
  • Close the lid of the pressure pot and cook for about 2 hours.
  • Remove from the heat and carefully open the pressure pot (follow the instructions for your pot!).
  • Lift the pork out carefully – if done properly it will fall apart so support it with a large slotted spoon and set aside.
  • Remove about 1/2 the liquid (reserve for step 14) and check for seasoning, adding sugar, vinegar, salt or pepper as needed.
  • Use a blender to blend the remaining liquid with the vegetables.
  • Return to the heat and boil down to a thicker sauce, like ketchup. Add some cornstarch mixed with water if in a hurry. Transfer into a bowl as a sauce.
  • Shred the pork using 2 forks and add some of the reserved liquid to keep moist (about 4 tbsp).
  • Serve and enjoy!

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