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Cider pulled pork with apple & dill slaw

• Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

Cook: 4 hrs and 30 mins

A star rating of 4.5 out of 5.4 ratingsRate

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Pork and apples are a match made in heaven, and work so well in this comforting slow cooked dish. Perfect for a relaxed weekend dinner

Gluten-free

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I really encourage you to get a bone-in pork shoulder for this recipe. I know that boneless pork shoulder is more readily available, but a butcher or supermarket meat counter should be able to get one for you. The bone conducts heat evenly through the meat and makes for really juicy, tender meat.

Ingredients

Nutrition

Units:

MetricUS

• 1 kg bone-in pork shoulder

• 2 onions

  roughly sliced

• 1 heaped tsp smoked paprika

• 3 tsp caraway seeds

• 1 tsp garlic granules

• 2 tbsp dark brown soft sugar

• 2 tsp fine sea salt

• 100ml dry cider

• toasted ciabatta rolls

  to serve

For the apple slaw

• 80g soured cream

• 1 heaped tsp Dijon mustard

• 1 lemon

  juiced

• 10g dill

  finely chopped

• 2 Granny Smith or jazz apples

  cored and chopped into matchsticks

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

• kcal485
• fat29g
• saturates11g
• carbs22g
• sugars21g
• fibre3g
• protein30g
• salt2.97g

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Method

• step 1

  Heat the oven to 240C/220C fan/gas 9. Pat the pork shoulder dry and score the skin, if it isn’t already – simply make small cuts in the flesh to allow the spice rub to penetrate. Put the onions in the base of a roasting tin that will snugly fit the pork shoulder.

• step 2

  Combine the paprika with 1 tsp black pepper, the caraway seeds, garlic granules, dark brown sugar and fine sea salt in a small bowl. Sprinkle 2 tsp of the spice mix over the onions, and stir to coat well. Sprinkle the rest of the spice mix all over the pork, making sure to rub it into the cuts you’ve made. Sit the pork on top of the onions, then roast in the oven for 20 mins until the skin has puffed up. Pour the cider into the tin around the pork, scraping up any caramelised bits, then cover the tin tightly with foil. Reduce the oven to 160C/140C fan/gas 3 and roast for 4 hrs-4 hrs 30 mins, or until the pork is fall-apart tender. Remove the foil and shred the pork using two forks. Turn the oven back up to 220C/200C fan/gas 7 and return the tin to the oven for 5 mins to reduce the sauce slightly.

• step 3

  Meanwhile, for the slaw, combine the soured cream, mustard, lemon juice and dill. Season, then stir through the apples.

• step 4

  Spoon the pulled pork in mounds into toasted ciabatta rolls with some apple slaw, then serve.

Recipe from Good Food magazine, September 2026

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A star rating of 4.5 out of 5.4 ratings

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