Pulled Pork Buns with Apple & Fennel Slaw
Cooking low and slow is the secret to this dish, and our Fennel Dressing and Apple Juice from Yorkshire Wolds Apple Juice Co. provide the flavour for the best ever pulled pork. Everyone will want the recipe! Best served with the slaw for the perfect side pairing.
You can either use a slow cooker or cook on a low oven temperature, and we marinated the pork in the marinade overnight for added flavour, but this is not necessary.
1kg British pork shoulder, boneless
For the marinade
75ml Yorkshire Wolds Braeburn Apple Juice
3 tbsp Fennel Seed Dresing, plus extra to serve
Good pinch of coarse sea salt
For the slaw
¼ red cabbage
1 red onion
½ tbsp Yorkshire Wolds Braeburn Apple Juice
½ tbsp Fennel Seed Dresing
½ tbsp fennel seeds, toasted
3 tbsp Classic Yorkshire Mayonnaise (our flavoured mayos will also work really well if you would like to give them a try!)
Salt & pepper to taste
8 brioche buns
Place the joint and the marinade ingredients in the pot, ensure the pork is covered and place in the slow cooker or oven (temperature 130C / 110C Fan / 250F / Gas Mark 1) for around 4-5 hours, until the pork is fully cooked and ready to shred.
Make the coleslaw by finely slicing the cabbage, apple and red onion. We used a mandolin for this job. Mix with the apple juice, toasted seeds and mayonnaise.
When the pulled pork is cooked, remove from the oven and drain and keep the marinade liquid to one side. Shred the pork and add the marinade a little at time until the pork is moist and covered. We also added a little more Fennel Dressing to taste. Serve the pork stacked with the slaw in a toasted brioche bun, and we like a good dollop of mayonnaise on the bun too.