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Pulled BBQ Pork, Apple & Cinnamon Salad
Cooking Time 8-10 min Minutes
Ingredients
25
Portions
18
Pulled BBQ Pork, Apple & Cinnamon Salad ‘On The Range’ recipe by Craig Davison, catering manager of the Barbara Priestman Academy in Sunderland. From the September 2015 issue of the Stir it up magazine.
Ingredients
25 Total- For the pork:
- 1 belly pork
- 1 tbsp Country Range Fennel Seeds
- 1 tbsp caraway seeds
- 1 tsp Country Range Crushed Chillies
- 1 ½ pints Country Range Chicken Stock
- 1 onion, cut into quarters
- 3 carrots, roughly chopped
- 3 sticks celery, roughly chopped
- 1 bulb garlic
- For the BBQ rub:
- 3 tsp Country Range Smoked Paprika
- 2 tsp mustard powder
- 1 tsp Country Range Ground White Pepper
- 1 tsp Country Range Onion Salt
- 1 tsp Country Range Garlic Salt
- 1 tsp Demerara sugar
- 1 tsp Country Range Cumin Powder (optional)
- 4 sachet Country Range Tomato Ketchup
- 1 splash Worcestershire sauce
- For the salad (1 portion):
- ½ baby gem shredded
- 1 leaf from oak leaf lettuce ripped
- ¼ apple, deseeded and cut into small chunks
- 1 small handful Country Range Sultanas
Method
-
1
Step 1
Place all of the rough cut veg into a deep sided tin. -
2
Step 2
Place belly pork on top of vegetables. -
3
Step 3
Season the meat with the spices and rub. -
4
Step 4
Add all the stock until meat is fully submerged. -
5
Step 5
Cover 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. -
6
Step 6
Once the meat is tender remove from stock and pick/pull the meat ensuring all bones and sinew are removed. -
7
Step 7
Add BBQ rub to meat making sure it is evenly coated. -
8
Step 8
Pass the stock through fine strainer and add half to the meat. -
9
Step 9
Place back in the oven for 20 minutes giving enough time for the meat to soak up flavours. -
10
Step 10
More stock may need to be added depending on consistency. -
11
Step 11
Combine salad in a bowl. -
12
Step 12
Place all into bowl with 3oz pork and gently toss together. -
13
Step 13
Plate up and gently dust with Country Range Cinnamon Powder.
Ingredients
25 Total- For the pork:
- 1 belly pork
- 1 tbsp Country Range Fennel Seeds
- 1 tbsp caraway seeds
- 1 tsp Country Range Crushed Chillies
- 1 ½ pints Country Range Chicken Stock
- 1 onion, cut into quarters
- 3 carrots, roughly chopped
- 3 sticks celery, roughly chopped
- 1 bulb garlic
- For the BBQ rub:
- 3 tsp Country Range Smoked Paprika
- 2 tsp mustard powder
- 1 tsp Country Range Ground White Pepper
- 1 tsp Country Range Onion Salt
- 1 tsp Country Range Garlic Salt
- 1 tsp Demerara sugar
- 1 tsp Country Range Cumin Powder (optional)
- 4 sachet Country Range Tomato Ketchup
- 1 splash Worcestershire sauce
- For the salad (1 portion):
- ½ baby gem shredded
- 1 leaf from oak leaf lettuce ripped
- ¼ apple, deseeded and cut into small chunks
- 1 small handful Country Range Sultanas
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