Pulled Pork Sandwiches

time 6hrs
serves 4
difficulty Medium

Pork shoulder cooked in Friels apple cider and served with seasonal greens in a big wedge of focaccia. So autumnal, and just an absolute 10/10 dish. Friels First Press Vintage apple cider is perfect for this dish, it's not too sweet, medium-dry and it's just got a really nice apple-y flavour (the technical term I'm sure). Oh, and it comes in packs of 4 but you only need 2 for this, so you get a lil drink too, even more perfect 🎉.


For the Pork

  • 2 cans of Friels First Press Vintage Cider
  • 1 onion (quartered)
  • 1.5kg Pork shoulder (bone-in)
  • 1 tbsp sweet paprika
  • 1 tsp cayenne pepper
  • Pinch of fennel seeds
  • Apple cider vinegar
  • For the Greens

  • Broccoli rabe
  • Olive oil
  • Chilli flakes
  • 2 garlic cloves
  • Optional toppings

  • Pecorino
  • Red chillis
  • 📖Method

  • Preheat your oven to 120c.
  • Cover your pork shoulder in the paprika, cayenne pepper, fennel seeds, and a little salt. Rub it all in 👀
  • Place the shoulder in a large pan and sear on a medium/ high heat until it has a little colour too it.
  • Once it's browned, transfer to a large oven proof dish and pour over 2 cans of cider and add the onion.
  • Cover meat with a lid, or tinfoil (tightly wrapped) and place in the oven, leave to cook for 6 hours, on 120c
  • Once cooked, remove the pork from its juices (don't drain them!) and leave it to rest for 30 minutes.
  • Whilst resting, on a medium heat, reduce down the juices and add the apple cider vinegar.
  • This is also a good time to cook your greens, if using broccoli rabe, roughly chop the leaves and finally chop the stalks.
  • Add greens to a hot pan with a little olive oil, the chilli and grated garlic. Toss around, add a splash of water, then cover with a lid until done, this should take 4/5 mins.
  • Once your juices are reduced, your greens are cooked, and your pork is rested, you're ready to serve!
  • Tear apart the pork using a fork, and mix through the juices.
  • Pile pork onto focaccia, and top with your greens.
  • Optional extras - add a little pecorino & quick pickled chillis
  • For the Pickled Chillis

  • Finely slice red chillis and add to a colander/sieve, and place over the sink.
  • Coat the chillis is a large amount of salt and toss through.
  • Leave the chillis in the salt for about 15 minutes then rinse thoroughly.
  • Once rinsed, use kitchen paper and pat them dry.
  • Add them to a ziplock bag, or old jar and cover in apple cider vinegar, you want them swimming in it.
  • Leave them in the fridge for at least 30 minutes.