Spiced Pulled Pork with Orchard Fruit

10min prep, 7 hours cook

Serves 6

Ingredients

1.6kg shoulder of pork

2 tsps salt

2 tsps freshly ground black pepper

2 tsps ground cinnamon

2 tsps ground ginger

1 ½ tbsp dark brown sugar

1kg new potatoes

2 tbsp rapeseed oil, plus extra to drizzle

6 apples or 12 plums , halved

500g Tenderstem broccoli

Method

Preheat your oven to 220°C/Fan 200°C/Gas 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the pork joint and place in the roasting tin.

Mix the salt, pepper, cinnamon, ginger and sugar together in a bowl. Rub all over the pork. Roll the pork back up again (there is no need to retie the string). Put it in the oven for 30 minutes so that it browns beautifully. Reduce the oven to 150°C/Fan 130°C/ Gas 2.

Pour 300ml hot water into the foil, then wrap the foil around the joint and seal tightly. Cook for around 5 hours, then add the plums or apples to the tin and cook for another hour.

Increase the oven to 220°C/Fan 200°C/Gas 7 and uncover the pork. Cook for 10 minutes then put it back in the oven to crisp for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes. Put the fruit to one side and shred the meat with two forks.

About 40 minutes before the pork is ready, parboil the potatoes, place them in a roasting tin, season well and drizzle with oil. Roast for the remaining time the pork is in the oven, first on the low temperature then on the high temperature until they’re golden.