Festive Orange and Cranberry Pulled Pork

Recipe rating

(0)

Add to list

A delicious dish for informal gatherings over the festive period. Low and slow cooked pork shoulder with citrus and cranberry flavours with a hint of Chinese 5-spice too.

Prep time: 10 mins

Cook time: 5 hrs and 0 mins

Serves: 6

Cooking Skill: Easy

Ingredients

1 x 1.6kg lean boneless pork shoulder joint, rind and skin removed
3 tablespoons orange marmalade
3 tablespoons cranberry sauce
Pinch Chinese 5 spice powder
100ml orange juice
1 star anise, optional
500g long stemmed broccoli, trimmed
Extra fresh pomegranate seeds, to garnish
For the Jewelled Couscous
150g wholewheat couscous
150ml good hot vegetable or chicken stock
2 tablespoons freshly chopped mint
2 tablespoons toasted flaked almonds
100g fresh pomegranate seeds

Method

Step 1

Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.  In a small bowl mix together the marmalade, cranberry sauce and Chinese 5 spice powder.

Step 2

Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season.  Brush the marmalade mixture all over the joint.

Step 3

Transfer the pork into a medium-sized, foil-lined roasting tin or ovenproof casserole dish with a lid. Pour over the orange juice and add the star anise, if used.

Step 4

Cover tightly with additional foil or the casserole lid and cook in the oven for 5 hours or until the pork is very tender.

Step 5

Remove from the oven and leave to rest in the tin or casserole dish for 20-30 minutes.

Step 6

Meanwhile, prepare the jewelled couscous.  Place the couscous in a large bowl and pour over the stock.  Cover with cling film and leave for 10 minutes, or until all the stock is absorbed. Gently stir through the remaining ingredients.

Step 7

Prepare the broccoli according to the packet instructions, drain and set aside.

Step 8

When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Spoon over any remaining sauce, garnish with the extra pomegranate seeds and serve with the couscous and the broccoli.

Tips and Serving Suggestions

Slow Cooker Method:

In a small bowl mix together the marmalade, cranberry sauce and five spice powder. Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season. Transfer to a large slow cooker and brush the marmalade mixture all over the joint.  Pour over the orange juice and add the star anise, if used. Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW or according to your slow cooker manual.  When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork and serve with the jewelled couscous and the broccoli.

Each serving provides

Based on shoulder
Energy

2206kj

523kcal

26%

Fat

14.1g

20%

Saturates

4.1g

21%

Sugars

16.7g

19%

Salt

0.67g

11%

% of an adult's Reference intake
Typical energy values per 100g: 623kJ, 148kcal, 4g fat, 1.2g saturates
Each serving provides: 63.7g Protein, 36.6g Carbohydrate, 5.8g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.  In a small bowl mix together the marmalade, cranberry sauce and Chinese 5 spice powder.

Step 2

Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint and season.  Brush the marmalade mixture all over the joint.

Step 3

Transfer the pork into a medium-sized, foil-lined roasting tin or ovenproof casserole dish with a lid. Pour over the orange juice and add the star anise, if used.

Step 4

Cover tightly with additional foil or the casserole lid and cook in the oven for 5 hours or until the pork is very tender.

Step 5

Remove from the oven and leave to rest in the tin or casserole dish for 20-30 minutes.

Step 6

Meanwhile, prepare the jewelled couscous.  Place the couscous in a large bowl and pour over the stock.  Cover with cling film and leave for 10 minutes, or until all the stock is absorbed. Gently stir through the remaining ingredients.

Step 7

Prepare the broccoli according to the packet instructions, drain and set aside.

Step 8

When the pork is cool enough to handle `pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Spoon over any remaining sauce, garnish with the extra pomegranate seeds and serve with the couscous and the broccoli.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think

EXPLORE OUR RECIPE COLLECTIONS

Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.

Recipe collections

DISCOVER PORK

View the range of versatile cuts and cooking techniques for delicious pork.

Discover Pork

WHAT WE DO HERE AT LOVE PORK

Sharing quick & easy pork recipe inspiration & cooking advice.

What we do

You may also like...