Slow cooked pork

It would seem that everyone has a recipe for pulled pork these days, I'm not even sure when the phrase became so ubiquitous and I make no claims for originality or authenticity for the version I'm about to share with you.  An amusing tweet I saw claimed that someone's "pushed pork" simply hadn't taken off, but who knows, it could just as easily have been the latest craze.

This one was dreamt up when I was catering for the Scouts' Bonfire Party and wanted something that we hadn't offered before, alongside the traditional hot dogs and home made baked beans.
The speed with which it disappeared gave me the verdict I needed to turn this into a formal "recipe" and share it with you guys..... no kneckers or woggles required.

1 large shoulder of pork joint - the size is entirely up to you.
Remember, you can always freeze the leftovers for another occasion.
¼ head of white cabbage
1 large cooking apple
1 dessertspoon black treacle
1 dessertspoon white wine vinegar
200ml water
Salt and pepper

Pre-heat the oven to 150ºC or use the slow cooker.
Coarsely chop the cabbage and put in the bottom of a casserole dish
Cut the apple in quarters - no need to peel it - and take out the core.
Cut each quarter in half and add these to the cabbage.
Lay the pork on top of the cabbage and apples and season with salt and pepper.
Mix the treacle, water and vinegar and pour into the casserole.
Cover with the lid and place in the oven or on the electric base of the slow cooker
Cook in the oven or on the LOW setting of the slow cooker for around 5 hours

Remove the casserole from the oven and turn up the heat to 200ºC

Cut the skin off the pork and place in a prospector pan. Season liberally with salt and return to the oven for about 15 - 20 minutes to become crisp.  Cut into shards

Meanwhile, shred the pork using 2 forks and keep warm over a low heat.

Serve in bread rolls with apple sauce and shards of crackling, all washed down with a good cider.
Alternatively, served with baked or roast potatoes and buttered carrots, but always with apple sauce.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk