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Pulled BBQ Pork, Apple & Cinnamon Salad

Cooking Time
8-10 min Minutes

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.


  • 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.


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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