Pull apart pork
1 orange, zest and juice
1.5kg pork shoulder or pork scotch fillet
500ml apple cider
500ml chicken stock
2 teaspoons allspice
salt and pepper
Preheat oven to 250°C.
- Zest the orange with a vegetable peeler to remove just the top orange layer and not the white pith inside.
- In a heavy based casserole pot with a lid, add the pork, apple cider, stock, orange juice and orange zest, allspice, salt and pepper. With the lid on, place in the hot oven for 30 minutes.
- After 30 minutes, reduce the temperature to 100°C and cook for 9 hours. Allow to rest in pot for 30 minutes before serving. Remove the pork from the pot and pull apart with a fork or tongs.
- To make a thick tasty sauce, remove the zest and fat from the juices. Heat remaining sauce on stove and pour over pork before serving.
Tip: For a quick way to remove excess fat from a sauce, add a couple of mugs of ice to the pot as the fat quickly accumulates around the cold ice and solidifies. Then, using a slotted spoon, collect the ice (and the fat) and discard.
Leftovers: Keep ½ cup of leftover roast juices and use with the leftover pork for the most amazing Pulled Pork Tacos later in the week.
Variations: This recipe is fantastic with either a pork shoulder (with the bone) or a pork scotch fillet (without the bone).
Recipe from Summer TABLE by Jodie Blight.
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