Don’t be put off by the long list of ingredients. Once everything is assembled, this pulled pork on apple-roasted pumpkin is a very simple recipe.
Pulled pork on apple-roasted pumpkin
- 2kg pork shoulder, rolled
- 125ml (½ cup) tomato sauce
- 125ml (½ cup) barbeque sauce
- 250ml (1 cup) orange juice
- 125ml (½ cup) chicken stock
- 125ml (½ cup) dark brown sugar
- 15ml (1 tbsp) whole grain mustard
- 15ml (1 tbsp) Worcestershire sauce
- 15ml (1 tbsp) smoked hot paprika powder
- 15ml (1 tbsp) cumin seed, crushed
- 1 large onion, chopped
- 2 garlic cloves, crushed
- rind and juice of 1 orange
- 2 bay leaves
- 30ml (2 tbsp) dried thyme
Apples and pumpkin
- 1 x 420g tin baby apples, or 2 red apples, cored and quartered
- ¼ pumpkin, sliced
- 45ml (3 tbsp) olive oil
- 4 sprigs fresh thyme
- sea salt and freshly ground black pepper, to taste
For the pork, place all of the ingredients, except for the pork, in an ovenproof dish and mix to combine. Preheat the oven to 150°C.
Now place the pork in the centre of the dish and cover with a tight-fitting lid. Roast until the meat shreds when pulled apart with a fork, for about 5 – 6 hours. Increase the oven to 180°C.
Place the apples and pumpkin on a roasting tray, drizzle with the oil and thyme, season, and roast for 30 – 40 minutes.
To serve, shred the pork with two forks, pulling the meat apart, toss with the pan juices and serve over the roast apples and pumpkin with extra bread to mop up the sauce.
TO DRINK: Try an apple-flavoured Chenin Blanc with enough body to stand up to the robust flavours. Villiera makes an excellent-value example.