*** Photos coming when we do them again and remember to take the photos ***
Makes:
8 rolls
pork for 4 (with left-overs, depending on appetite size)
apple sauce for 4
Ingredients:
Pork:
-1 shoulder of pork
- fennel seeds
- thyme
- 1 tablespoon olive oil
- 100ml stock
- 100ml apple juice/ cider
Apple sauce:
- 650g apples
- 100ml water (the recipe I followed said 350ml and it was way to watery. Even 100ml might be too much, but I just seized mine at the end and the apple juice was really nice)
- 75g sugar
- 1 tsp cinnamon
Rolls:
- 500g flour
- one sachet/7g yeast
- 2 tsp salt
- 1.5 tsp caster sugar
- 300ml lukewarm water
- 3 tbsp olive oil
1. Slow-cooked pulled pork
Rub the thyme and fennel seeds (and any other seasoning) into the pork and brown in the slow-cooker pan.
2. Add 100ml of stock and 100ml of apple juice/ apple cider to the pan.
Cook on High for 4-5 hours, Medium 6-7 hours, Low 8 hours. Remove pork from the pan and pull apart with two forks
3. Make rolls
Put flour and dry ingredients in a bowl and mix. Make a well in the middle and add the wet ingredients. Stir until combined.
4. Remove and place on a lightly floured surface. Knead for 10 mins until smooth and elastic. Do not add too much extra flour or it will make the bread too dense. Leave to prove for 1 hr in a lightly oiled, covered bowl in a warm place.
5. Knead the dough again for 10 minutes. Then divide into 8 pieces. Form roll shapes. Leave to prove for another hour. Preheat oven to 220C, gas mark 9
6. Bake rolls for 10-15 minutes. When they're done they should feel hollow when tapped. Cover with a towel to absorb excess moisture and leave to cool.
7. Make apple sauce
Peel, core and chop the apples
8. Add to the pan with the water, sugar and cinnamon. Simmer until the apples are soft and mushy. Cream into a smooth sauce, or leave it chunky if you prefer.
9. Serve the pork in the rolls with the apple sauce and some rocket/salad leaves
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