This recipe brings together some really traditional flavours. The slow cooked pulled pork, caramelised apples and sage are a classic combination. We also have some good tips here for making great crispy crackling.

Pork From Morley Butchers

We sell free range Blythburgh Pork. Their pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in sandy Suffolk soil. These pigs enjoy a wholes some and natural diet. By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely forgotten in today’s mass produced pork. See more about them here >>

Ingredients Pork Caramelised Apples And Sage

1.6 kg joint boned pork shoulder from Morley Butchers
2 tsp sea salt
1 tsp ground black pepper
1 tbsp dried sage
2 tbsp light brown sugar
3 red onions, halved
6 Dessert apples, such as Braeburn
25 g (25 g) butter
25 g (1 oz) soft brown sugar

Cooking Method For Pork Caramelised Apples And Sage

Ask in the shop and we can remove the skin for you – details below on how to make delicious crackling.

Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork (needed in the next stage). Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper .

Mix together the salt, pepper, sage and light brown sugar. Rub the mix  all over the pork. Roll the pork up again (there is no need to re-tie the string) and and place in the tin. Put it in the hot oven for 15 minutes until beautifully browned all over.

Turn the oven down to 150°C (fan 130°C), Gas Mark 2. Remove the pork, add the onions to the bottom of the tin and fold the foil over the top. Put it back into the oven and let it cook low and slow for at least 5 hours or until tender and ready to pull apart.

Take the pork out of the oven, cover with foil and let it rest for 30 minutes.

While the pork is cooking prepare the caramelised apples. (NB  These need to be a dessert apple not a cooking apple which will collapse when cooked) Core and cut the apples in half, melt the butter in a large frying pan and stir in the sugar. Add the apples, cut side down and cook over a medium heat, gently shaking the pan occasionally for about 8 minutes or until the apples are lightly caramelised. Squeeze over the lemon juice and then carefully turn the apples over. Cover the pan with foil and cook for about 4-5 minutes or until the apples have softened, but not collapsed. Turn the apples over again to coat in the mixture.

Shred the pork (in the cooking juices) into chunky pieces with two forks

Quick Crispy Crackling

Remove the rind (skin) before cooking the pork. Place the rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper. Rub with a little oil and plenty of salt. Cook in the hot oven for about 30 minutes until crackled. Roughly chop the crackling into small pieces ready to serve with the pork caramelised apples and onions.

This recipe and image are from the Love Pork website give them a visit for more tasty recipes.