Pulled Pork Buns with Apple & Fennel Slaw

Main courseServes 8

A slow cooked dish that’s sure to be a crowd pleaser, this Pulled Pork with Apple & Fennel Slaw recipe from the team at Yorkshire Wolds Apple Juice Co uses their delicious Braeburn Apple Juice alongside British pork shoulder for a match made in heaven. Perfect for a supper in the garden, serve with home-made slaw and a glass of your favourite tipple. For more recipe inspiration and to buy online visit www.yorkshirewoldsapplejuice.co.uk  

Ingredients

1kg British pork shoulder, boneless

For the marinade

75ml Yorkshire Wolds Braeburn Apple Juice

3 tbsp Yorkshire Rapeseed Fennel Dressing, plus extra to serve

Good pinch of coarse sea salt

For the slaw

¼ red cabbage

1 apple

1 red onion

½ tbsp Yorkshire Wolds Braeburn Apple Juice

½ tbsp Yorkshire Rapeseed Fennel Dressing

½ tbsp fennel seeds, toasted

3 tbsp Yorkshire Rapeseed Classic Mayonnaise

Salt & pepper to taste

8 brioche buns

Method

  1. Place the joint and the marinade ingredients in the pot, ensuring that the pork is covered and place in the slow cooker or oven (temperature 130C / 110C Fan / 250F / Gas Mark 1) for around 4-5 hours, or until the pork is fully cooked and ready to shred.
  2. Make the coleslaw by finely slicing the cabbage, apple and red onion, then mix with the apple juice, toasted seeds and mayonnaise.
  3. When the pulled pork is cooked, remove from the oven and drain, keeping the marinade liquid to one side.
  4. Shred the pork and add the marinade a little at time until moist and covered. A little more Fennel Dressing can be added to taste. Serve the pork stacked with the slaw in a toasted brioche bun, with a good dollop of mayonnaise on the bun too.