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recipe

Orange, Clove, & Cinnamon Pulled Pork with Roast Vegetables

  • Preparation Time: 20 mins
  • Serves: 4-8
  • Cooking Time: 300 mins
  • Ready Time: 320 mins
  • Cooking Method: Slow Cook
  • Difficulty: easy

1 New Zealand pork shoulder roast, trimmed

1 orange, sliced
1 cup boiling water
1 Tbsp honey
1 tsp salt
½ tsp ground black pepper
2 tsp ground cloves
1 tsp ground cinnamon

Olive oil
1 kg new potatoes
Brussels sprouts, halved
Capsicum, quartered

Preheat the oven to 200°C fan-forced.
Line a large oven dish with a piece of foil, and place the orange slices on the bottom.

Remove the skin and fat from the pork shoulder.
Rub the honey into the meat, along with the salt, pepper, cloves, and cinnamon. Drizzle with a little oil.
Place the meat on top of the orange slices and roast for 30 mins.

Reduce the oven temperature to 150°C fan-forced.
Carefully pour the boiling water into the foil and wrap the meat up tightly so it is completely covered.
Roast for a further 5 hours.

Meanwhile, par-boil the potatoes.
In the last 45 mins of meat cooking time, drizzle the potatoes with oil and roast in the oven.

In the last 20 mins of meat cooking time, toss the brussels sprouts and capsicum with oil and roast.

Once the meat has cooked, carefully unwrap and remove the foil.
Using two forks, pull the pork apart, allowing it to soak up any sauces.

Serve the pulled pork with the potatoes, brussels sprouts, and capsicum.

Recipe supplied by NZ Pork.

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