pulled pork burger on a plate

Step-by-step: Pulled pork and beans

Category: Main meal | Serves: 4

Prep time: 15 mins | Cooking time: 3 1/2 hours

Ingredients

600g boneless pork shoulder joint, all visible fat removed

250g (8oz) red onion, cut into thin wedges

1 tsp smoked paprika

1 tsp English mustard powder

200ml (7fl oz) apple and mango juice

25g (1oz) reduced salt and sugar tomato ketchup

2 tsp red wine vinegar

2 tsp soft brown sugar

410g can borlotti or kidney beans, drained and rinsed

1. Heat the oven to 150°C /130°C fan/gas mark 3. In a non-stick, oven-proof casserole dish, brown the pork shoulder all over. Remove and set aside. Add the onions to the pan and cook, stirring, for 3–4 minutes until beginning to soften.

frying onions in pan

 

2. Stir in the paprika, mustard and apple and mango juice. Return the pork and bring to the boil, then cover tightly and cook in the oven for 3 hours until very soft and tender.

pork in pan

 

3. Remove the pork to a board or baking sheet with a lip to catch the juices. Return the dish to the hob and stir in remaining ingredients. Bring to the boil and bubble to reduce by about half to thicken the juices.

4. Meanwhile, shred the cooked pork using two forks and remove any visible fat.

shredding the pork

 

5. Return pork to the dish and serve hot with either wholegrain rice or wholemeal buns, with salad on the side.

pulled pork burger on a plate

Cook’s tips

  • “The cooked pork will freeze. Cool and pack into a freezable container. Thaw overnight in the fridge then microwave to re-heat or stir over a low heat on the hob. Any variety of beans can be added to the pork: try kidney, cannellini or black-eye.”

Nutritional information

 nutritional info pork and beans