Pulled Pork with Smoked Bacon and Apple

Hot summer evenings means BBQ’s and tasty burgers. Try our rendition on a classic smoky pulled pork burger. Prepared using the CHEF Thickened Veal Jus to give the pork a deep and juicy flavour, it is accompanied by an apple purée to give it just the right amount of sweet, tangy flavour to cut through the smoked pork.
  • 14:00 TIME
  • 10 portions

INGREDIENTS

Pork

  • 250g of pork shoulder, boneless
  • 250g of pork belly
  • 250g of gammon
  • 5 tbsp. Jack Daniels BBQ Sauce
  • 30g CHEF® Thickened Veal Jus (Jus de Veau Lié)
  • 5g black pepper

Apple Purée

  • 5 Bramley apples, peeled, cored and roughly chopped
  • 150ml of apple juice

METHOD

Prep: 1 hour. Cook: 13 hours.

For preparing the pulled pork:

  1. Season the pork belly, pork shoulder and gammon with salt and freshly ground black pepper.
  2. In a separate bowl add the CHEF Thickened Veal jus with the Jack Daniels BBQ sauce and mix thoroughly. 
  3. Rub the meat with the made up paste and place each piece of meat in an individual vacuum bag and seal on full pressure and cook in the water bath for about 12 hours at 85°C.
  4. After the cooking remove the meat from the vacuum bags and reserve the cooking juices.
  5. Mix the pork shoulder and pork belly juices with the gammon liquor and reduce to a sauce-like consistency.
  6. By using a fork, shred the meats and place in a bowl with the reduced meat liquor.
  7. Keep warm until ready to serve.

 

For the apple purée:

  1. Melt the butter in a wide-based saucepan.
  2. Add the chopped apple and apple juice. 
  3. Cook over a moderate heat until the apples are tender and mashed.
  4. Most of the juice should be reduced and the purée should be dry and rough.
  5. Place in a serving bowl ready to be used.

 

To serve:

  • 10 Brioche baps
  • 20 cherry tomatoes
  • 10 slices of smoked streaky bacon
  • 2 baby gem lettuce
  • 10g grain mustard

Before serving preheat the grill to a high heat.

Grill the bacon on a non- stick tray until crispy and the tomatoes until soft. Turn the grill to medium and toast the brioche buns.

Fill the brioche buns with the warm pulled pork and baby gem washed and on the side serve, cherry tomatoes, crispy bacon, grain mustard in a bowl and some apple puree.

CHEF'S TIP

<p>Keep your diners guessing each time by experimenting with different condiments and toppings. Try adding a dollop of handmade mayonnaise or BBQ sauce, or opt for a bit more texture by adding caramelised onions, red cabbage coleslaw, or gherkins.</p>

NUTRITION INFORMATION

<table cellspacing="0" cellpadding="0" border="1" property="schema:nutrition"><tbody><tr><td><p>Typical Values&nbsp;</p></td><td><p>Per 100g</p></td><td><p>Per serve</p></td><td><p>Reference Intake</p></td><td><p>% RI*</p></td></tr><tr><td><p>Energy</p></td><td><p>762 kJ</p><p>182 kcal</p></td><td><p>1838 kJ</p><p>438 kcal</p></td><td><p>8400 kJ</p><p>2000 kcal</p></td><td><p>22%</p><p>&nbsp;</p></td></tr><tr><td><p>Fat</p></td><td><p>7.3g</p></td><td><p>17.7g</p></td><td><p>70g</p></td><td><p>25%</p></td></tr><tr><td><p>of which: saturates</p></td><td><p>2.7g</p></td><td><p>6.5g</p></td><td><p>20g</p></td><td><p>33%</p></td></tr><tr><td><p>Carbohydrate</p></td><td><p>17.6g</p></td><td><p>42.3g</p></td><td><p>260g</p></td><td><p>16%</p></td></tr><tr><td><p>of which: sugars</p></td><td><p>6.4g</p></td><td><p>15.5g</p></td><td><p>90g</p></td><td><p>17%</p></td></tr><tr><td><p>Fibre</p></td><td><p>1.6g</p></td><td><p>3.8g</p></td><td><p>-</p></td><td><p>-</p></td></tr><tr><td><p>Protein</p></td><td><p>10.6g</p></td><td><p>25.5g</p></td><td><p>50g</p></td><td><p>51%</p></td></tr><tr><td><p>Salt</p></td><td><p>0.87g</p></td><td><p>2.10g</p></td><td><p>6g</p></td><td><p>35%</p></td></tr></tbody></table><p><br>*Reference Intake of an average adult (8400 kJ/2000 kcal).</p><p>Based on the stated recipe. Portions should be adjusted for children of different ages.</p>