Fireside feast
Add even more excitement to your bonfire night party with these cracking recipes…
Feature Laura Higgins
PREPARATION TIME 20 MINUTES COOKING TIME ABOUT 3 HOURS 30 MINUTES SERVES 4-6
Pulled pork sliders
YOU WILL NEED
✔1kg joint boneless pork shoulder ✔250ml bottle Newman’s Own Tangy Carolina BBQ sauce For the apple slaw ✔½ small red cabbage, thinly shredded ✔½ small white cabbage, thinly shredded ✔½ small red onion, thinly sliced ✔2 eating apples, cored and coarsely grated ✔1 large carrot, coarsely grated ✔5 tbsp Newman’s Own Ranch Dressing ✔8-12 small bread rolls
DIRECTIONS
■ Preheat the oven to 220°C/425ºF/Gas Mark 7. Lay out a sheet of foil, large enough to fold over the top of the pork. Unroll the pork and pat dry with kitchen paper, rub ¾ of the sauce all over the pork, then roll up and secure with string. For extra flavour marinate the pork overnight, otherwise cook straight away if you don’t have time. Loosely fold the excess foil around the edges and place in a roasting tin. Cook in the oven for 30 minutes until browned.
■ Remove the pork from the oven, then reduce the temperature to 150°C/300ºF/Gas Mark 2. Fold the foil over the top of the joint to make a sealed parcel, then return to the oven and cook low and slow for about 3 hours or until tender and ready to pull apart.