Core blimey: Slow
Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart
Add some pizzazz to your pulled pork with this tangy apple salsa
Serves 6
For the pork
- 1.5kg (3lb 5oz) shoulder of pork
- 75g (2¾oz) muscovado sugar
- 2tsp smoked paprika
- 1tsp dried oregano
- 2tsp mustard powder
- 2 cloves of garlic, crushed
- 1tsp freshly ground black pepper
- 200ml (7fl oz) apple juice
- 3tbsp tomato ketchup
For the salsa
- 3 small crisp apples, such as Cox or Braeburn, diced
- 25g (1oz) chopped fresh coriander
- ½ a red onion, finely diced
- Zest and juice of 1 lime
- 1tbsp sweet chilli sauce
- 1tbsp olive oil
- Salt and freshly ground black pepper
- Flour tortillas, to serve
Place the pork in a large glass dish. Sprinkle the sugar, paprika, oregano, mustard, garlic and pepper over it.
Turn to coat the meat in the mixture, rubbing it in well with your hands. Cover and leave to infuse for a few hours or overnight.
Preheat the oven to 160°C/fan 140°C/gas 3. Place the meat in a roasting tin with the apple juice and cover tightly with foil.
Cook for 3½-4 hours, or until it is so tender that you can shred it with a fork. Remove from the tin and rest for 15 minutes.
Leave the oven on low. Place the roasting tin on the hob and stir in the tomato ketchup, adding a little boiling water if necessary, to make a thick and delicious sauce.
Skim off any excess fat and transfer to a jug.
To make the salsa, put the apples, coriander and red onion in a bowl and mix with the lime zest and juice, sweet chilli sauce and olive oil.
Season to taste. Warm the tortillas in the oven then serve topped with shredded pork, salsa and sauce.