Pulled Pork with Caramelised Apples and Sage

Serves: 6

Cooking time: 360 minutes

1.6 kg (3lb 8oz) joint boneless pork shoulder
(remove the rind/skin if you wish)
2x5 mlsp (2 tsp) sea salt
1x5 mlsp (1 tsp) ground black pepper
1x15 mlsp (1 tbsp) onion powder
1x15 mlsp (1 tbsp) dried sage
2x15 mlsp (2 tbsp) light brown sugar
3 red onions, halved
6 eating apples, such as Braeburn
25 g (1 oz) butter
25 g (1 oz) soft brown sugar

1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.

2. Mix together the salt, pepper, onion powder, sage and sugar. Rub the mix lovingly all over the pork. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 15 minutes until beautifully browned.

3. Turn the oven down to a laid-back 150°C (fan 130°C), Gas Mark 2. Remove the pork, add the onions to the bottom of the tin and fold the foil over the top. Put it back into the oven and let it cook lazily for about 5 hours or until tender and ready to pull apart. Make the most of your chilling time.

4. Take the pork out of the oven, cover with foil and let it rest for 30 minutes.

5. While the pork is taking it easy prepare the caramelised apples. Core and cut the apples in half, melt the butter in a large frying pan and stir in the sugar. Add the apples, cut side down and cook over a medium heat, gently shaking the pan occasionally for about 8 minutes or until the apples are lightly caramelised. Squeeze over the lemon juice and then carefully turn the apples over. Cover the pan with foil and cook for about 4-5 minutes or until the apples have softened, but not collapsed. Turn the apples over again to coat in the mixture.

6. Shred the pork (in the cooking juices) into chunky pieces with two forks and serve with the apples, onions and crackling.

Quick Crackling
Remove the rind (skin) before cooking the pork. Place the rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper. Rub with a little oil and salt. Cook in the hot oven for about 30 minutes until crackled. Roughly chop the crackling into small pieces to serve.

Cajun Pork Fillet

Serves: 4

Cooking time: 30 minutes

450g (1lb) Lean pork fillet
30mlsp (2tbsp) Cajun spice
900g (2lb) Sweet potatoes
2 Spring onions
30mlsp (2tbsp) Low fat Fromage frais
1 can pineapple rings
Black pepper

1. Pre heat oven to Gas mark 4, 180°C.

2. Take 1 whole, fully trimmed, lean pork fillet (approx. 450g/1lb) and place on a baking tray. Sprinkle over 30ml(2tbsp) Cajun spice and rub all over the fillet. Cook in a preheated oven for 25-30 minutes.

3. Meanwhile peel 900g (2lb) sweet potatoes and boil in a large pan of water for 10-15 minutes until softened. Drain and mash then stir through 2 spring onions, chopped, and 30ml (2tbsp) low-fat fromage frais. Season well with black pepper.

4. During the last 15 minutes of cooking time place pineapple rings from 432g (approx) can, drained, onto a baking tray and drizzle over 5ml(1tsp) honey. Place into oven alongside pork fillet and cook for remaining 15 minutes of cooking time.

Serve the pork fillet cut into slices with the sweet potato mash, roasted pineapple and extra steamed green vegetables.

Crispy Pork and Noodle Salad with a Sweet Maple Dressing

Serves: 4

Cooking time: 10 minutes

450g (1lb) Pork belly rasher slices
5mlsp (1tsp) Oil
5mlsp (1tsp) Sesame oil
Handful mixed salad leaves
30g (2tbsp) Fresh coriander leaves
225g (8oz) Cooked rice noodles
50g (2oz) Mange tout, sliced
50g (2oz) Sugar snap peas, cut in half 3 Spring onions, thinly sliced

15mlsp (1tbsp) Maple syrup
15mlsp (1tbsp) Pineapple juice (or any fruit juice)
1 Small splash sesame oil

To serve:
Roast potatoes
Lamb gravy
Flat-leaf parsley, chopped

1. Take pork belly rasher slices, cut off the rind and any excess fat. Cut into small 1cm cubes.

2. Heat oils in a pan and cook the pork until very crispy and golden. Remove from pan, place on a plate with kitchen paper and drain off any excess oil.

3. Toss together in a large bowl the leaves, noodles and vegetables.

4. Whisk together in a jug the dressing ingredients.

5. Top the salad with the crispy pork, and then drizzle with dressing and serve.

Recipes courtesy of: www.lovepork.co.uk