Pulled pork with apple cider sauce in pastry

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Once the pork is cooked using a slow cooker for 4 hours whilst you do other things it is easy to prepare and cook something quickly like this tasty, succulent pie.

Thinly slice a small white onion and place half into the bottom of your preheated slow cooker on high heat setting. Put 3lb pork shoulder on top of the onions then top with the remaining sliced onion.

In a bowl whisk 240ml apple cider, 60ml apple cider vinegar and 55g brown sugar, 2tsp ground cinnamon, 2 tsp ground sea salt, 1tsp black pepper and 1 bay leaf. Pour this mix on top of the pork and onions. Add the lid and cook for 4 hours on high or 6-8 hours on low setting.

Discard the bay leaf. Remove the pork when able to shred using 2 forks and discarding any large fatty pieces. Mix in some of the juices to coat well but not drench the pork. It can then be served hot / cooled and refrigerated or frozen.

Per pastry:

Unwrap flat a pack of 375g ready rolled short crust pastry and put half on a lightly oiled baking tray. Spoon a generous amount of the pulled pork over one half of the pastry leaving an edge to seal. Brush some beaten egg around the edges. Brush the outside with egg and use a fork to neaten and further seal the edges and indent the middle of the pastry case.

Bake in the middle shelf of a 180fan / 200C oven for 25 minutes. Serve with veg of your choice or simply an easy can of mushy peas.

 

For an alternative Mix 2tbsp paprika, 2tbsp brown sugar, 1 tsp pepper, 1tsp cayenne pepper, 1tsp garlic powder, 1 tsp onion powder, 1tsp salt and rub into the pork.

Put 60ml apple cider vinegar. 180ml water in the bottom of the slow cooker, add pork and cook on low 6-8 hrs or high for 4.

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