You don’t always need to drink cranberry juice. Try cooking with it instead wit this Cranberry BBQ Pulled Pork but you need to be patient as it takes ten hours to cook.
Prep Time 1 hour. Cooking Time 10 hours. Serves 12
INGREDIENTS
Pulled Pork
1.8kg boneless pork shoulder
500ml cranberry juice
1 teaspoon salt
Cranberry sauce
400g Cranberry Sauce
150ml tomato sauce
100ml cranberry juice
½ cup dried cranberries
2 Tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon chilli powder
¼ teaspoon ground chipotle pepper
½ teaspoon liquid smoke
Pastry
8 sheets puff pastry
1 egg
METHOD
1 Cut pork shoulder into large even-sized pieces. Place pork, cranberry juice and salt into a cast iron pot or slow cooker. Cook on a low heat for 8-10 hours until pork is soft and falling apart.
2 In a small saucepan combine cranberry sauce, tomato sauce, cranberry juice, craisins, brown sugar, seasonings and liquid smoke. Stir while heating over a medium heat for 5 minutes or until slightly thickened.
3 Once pork is cooked, take off the heat and when cool enough to handle, shred pork with two forks or hands and return to pan with cooking juices.
4 Stir sauce mixture in to the pork and put aside until fully cooled.
5 Take 12 large ramekins and cut 12 rounds of pastry that are 1 cm larger than the ramekins.
6 Pre heat oven to 220°c. Place cooled pork into 12 ramekins and then cover with cold puff pastry, folding and pressing down the edges. Pierce the top with a fork. Beat the egg and glaze the top of the pies before baking.
7 Bake for about 15-20 minutes or until pastry is golden and puffed. Serve immediately.
The Carousel thanks Ocean Spray for this recipe.
