Recipes

Pulled BBQ Pork, Apple and Cinnamon Salad

Pulled BBQ Pork, Apple and Cinnamon Salad Category: Main
Cooking Time:
Portions: 18

Ingredients

1 belly pork
1 tbsp Country Range Fennel Seeds
1 tbsp Country Range Caraway Seeds
1 tsp Country Range Chilli Seeds
1 ½ pints chicken stock
1 onion, cut into quarters
3 carrots, roughly chopped
3 sticks celery, roughly chopped
1 bulb garlic

BBQ rub  
3 tsp Country Range Smoked Paprika
2 tsp mustard powder
1 tsp Country Range Ground White Pepper
1 tsp Country Range Onion Salt
1 tsp Country Range Garlic Salt
1 tsp Demerara sugar
1 tsp Country Range Cumin Powder (optional)
4 sachets Country Range Tomato Ketchup
Splash Worcestershire sauce

For the Salad (1 portion)
½ baby gem shredded
1 leaf from oak leaf lettuce ripped
¼ apple, deseeded and cut into small chunks
small handful Country Range Sultanas

 

 

Instructions

1

Place all of the rough cut veg into a deep sided tin. Place belly pork on top of vegetables.

2

Season the meat with the spices and rub. Add all the stock until meat is fully submerged. Cover with baking parchment and a tight fitting lid /tin foil. Place in pre-heated oven 180°C for 7-8 hours until meat is tender.

3

Once the meat is tender remove from stock and pick/pull the meat ensuring all bones and sinew are removed.

4

Add BBQ rub to meat making sure it is evenly coated.

5

Pass the stock through fine strainer and add half to the meat . Place back in the oven for 20 minutes giving enough time for the meat to soak up flavours. More stock may need to be added depending on consistency.

6

To serve, place the salad into bowl with 3oz pork and gently toss together. Plate up and gently dust with Country Range Cinnamon Powder

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