AppleBreadHoneyMeatMustardPork

Honey and Mustard Pork with Spiced Bramley Apple Sauce

Everyone's talking about it at the moment; Pulled Pork is everywhere! This is simply pork cooked over a low-heat for a long period of time. As a result, the meat is so tender it can be, literally, pulled apart. This is a great recipe for the barbecue and is delicious piled up into crusty bread rolls.

Prep Time: 15 mins
Cooking Time: 150 mins
12 people

Ingredients

For the pork

2kg collar of pork
8 tbsp runny honey
8 tbsp English mustard
4 tbsp white wine vinegar
4 tbsp soy sauce
2 tbsp soft brown sugar

For the apple sauce

4 Bramley apples, peeled and diced
3 tbsp caster sugar
2 tbsp water
½ tsp crushed fennel seeds
Juice of ½ a lemon
Nutmeg
Burgen Buns

Method

Preheat the oven to 180 C / gas mark 4. Season the meat with salt and pepper.
Stir together the honey, mustard, vinegar, soy sauce and sugar in a small bowl. Put the collar of pork in a roasting tin and spread glaze evenly over the top.
Cover with foil and roast in the oven for about 1½ hours, basting with the glaze occasionally. Remove the foil and cook for another hour, or until the meat is tender enough to shred or pull apart using 2 forks.
To make the apple sauce: put the apples into a saucepan along with the sugar, water, lemon juice, fennel seeds and a generous grating of nutmeg. Cover with a lid and simmer until the apples have completely softened. Crush the lumps of apple with a fork.
Serve the shredded pork in with some crusty bread buns accompanied by the spiced apple sauce in small kilner jars.