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.
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