Pulled BBQ Pork, Apple & Cinnamon Salad

Prep Time

-

Cook Time

8-10 min

Portion(s)

18

ingredients

For the pork: For the pork:

1 1 belly pork

1 1 tbsp Country Range Fennel Seeds

1 1 tbsp caraway seeds

1 1 tsp Country Range Crushed Chillies

1 ½ 1 ½ pints Country Range Chicken Stock

1 1 onion, cut into quarters

3 3 carrots, roughly chopped

3 3 sticks celery, roughly chopped

1 1 bulb garlic

For the BBQ rub: For the BBQ rub:

3 3 tsp Country Range Smoked Paprika

2 2 tsp mustard powder

1 1 tsp Country Range Ground White Pepper

1 1 tsp Country Range Onion Salt

1 1 tsp Country Range Garlic Salt

1 1 tsp Demerara sugar

1 1 tsp Country Range Cumin Powder (optional)

4 4 sachet Country Range Tomato Ketchup

11 splash Worcestershire sauce

For the salad (1 portion): For the salad (1 portion):

½ ½ baby gem shredded

1 1 leaf from oak leaf lettuce ripped

¼ ¼ apple, deseeded and cut into small chunks

11 small handful Country Range Sultanas

Multiply by
method
  • 1Place all of the rough cut veg into a deep sided tin.
  • 2Place belly pork on top of vegetables.
  • 3Season the meat with the spices and rub.
  • 4Add all the stock until meat is fully submerged.
  • 5Cover 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.
  • 6Once the meat is tender remove from stock and pick/pull the meat ensuring all bones and sinew are removed.
  • 7Add BBQ rub to meat making sure it is evenly coated.
  • 8Pass the stock through fine strainer and add half to the meat.
  • 9Place back in the oven for 20 minutes giving enough time for the meat to soak up flavours.
  • 10More stock may need to be added depending on consistency.
  • 11Combine salad in a bowl.
  • 12Place all into bowl with 3oz pork and gently toss together.
  • 13Plate up and gently dust with Country Range Cinnamon Powder.