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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
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.
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.
2206kj
523kcal
26%
14.1g
20%
4.1g
21%
16.7g
19%
0.67g
11%
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.
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