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Willy's Apple Cider Pulled Pork with Onions & Apple Jam

This Apple Cider Vinegar Pulled Pork comes from our friends at Willy's and was developed thanks to Jessica Eats. It would be absolutely divine in about a million ways. Why not spoon it over a cooked sweet potato or on top of a kale salad for lunch the next day?

  • Prepare: 1 Hour
  • Cook: 4 Hours
  • Serves 6
Ingredients & instructions

2kg Organic Pork Shoulder 

80mls Apple Cider Vinegar

2x Chopped Onions

2x Cloves Garlic, Minced

2x Apples Chopped (we like the sweet pink lady variety)

1pt Apple Juice 

1tsp Salt

1/2tsp Pepper

1tsp Dried Ginger

1tbsp Corn Flour or Arrowroot Powder

2tbsp Water 


To Cook the Pork:

  • Start by Preheating your oven to 1600c.
  • Trim any fat off your organic pork shoulder and cut it into 6-8 big chunks and set aside.
  • In a large, lidded pot or dish add the chopped onion, chopped apple, and garlic.
  •  Arrange the raw pork on top of the veggies and pour over the apple cider vinegar and apple juice
  • Lastly, sprinkle the salt, pepper, and dried ginger over the pork. Place the lid on the dish and bake for 2-4 hours or until tender.
  • Once the pork is cooked and tender, remove the pork from the pan and shred with two forks.

To Make the Apple Onion Gravy:

  • Take the cooked apple, cooked onion, and apple juice from the pork pan and add to a bender. Blend until smooth (Feel free to skip this step if you want chunky sauce)
  • Add the sauce to a pan and bring to the boil over a medium heat on the stovetop
  • In a small dish, mix 1tbspof cornflour (or arrowroot powder) and 2tbsp cold water.
  • Add the floury paste to the boiling gravy and stir until smooth and think.
  • Pour over the pork and serve

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