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Spiced pulled pork with sage and onion stuffing
Fruit and vegetables
2 tbsp ground
coriander
1 small
onion
, peeled, very finely chopped
3
garlic
cloves, peeled, crushed
6
apples
, cores removed,
apples
left whole, skin scored around the middle
400g/14oz
new potatoes
, scrubbed
50g/2oz baby
gherkins
, drained and sliced
2 tsp freshly squeezed
lemon juice
1 heaped tbsp chopped fresh flatleaf
parsley
1 small
onion
, peeled, finely chopped
2
garlic
cloves, crushed to a paste with the edge of a knife
1 tbsp chopped fresh
parsley
leaves
2 tsp chopped fresh
sage
leaves
Tins, packets and jars
200ml/7fl oz tomato
ketchup
1 tbsp
Worcestershire sauce
3 tbsp ready-made
mayonnaise
2 tbsp baby
capers
, drained
Cooking ingredients
50g/2oz soft dark
brown sugar
5 tbsp smoked hot
paprika
3 tbsp
sea salt
flakes
2 tbsp
cayenne pepper
2 tbsp ground
cumin
2 tbsp ground
black pepper
2 tbsp ground
fennel seeds
2 tbsp dry
mustard powder
2 tbsp
olive oil
100g/3½oz
brown sugar
1 tbsp
white wine vinegar
1 tbsp
tomato purée
1 tsp
mustard powder
½ tsp smoked
paprika
freshly ground
black pepper
, to taste
50g/2oz
brown sugar
salt and freshly ground
black pepper
2 tbsp
olive oil
75g/3oz fresh white
breadcrumbs
salt and freshly ground
black pepper
Baking and patisserie
8
white bread
rolls, cut in half, to serve
Dairy, eggs and chilled
50g/2oz cold
butter
, diced
1 tbsp crème fraiche
1 free-range
egg yolk
Meat, fish and poultry
3kg/6lb 8oz boneless
pork shoulder
Other
2 tbsp water
1½ tsp hickory ‘liquid smoke’ (available from online retailers)
Back to recipe
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