Braised pull pork shoulder with apple-prune-beetroot

Braising and stewing the pork shoulder yields a tender texture which makes shredding the meat an effortless task. If salads don’t work for you, try stuffing the pork filling into bread buns to create your own gourmet burger party.

Serves 4-6 Prep time 15 minutes
Cook time 55 minutes

1kg pork shoulder
1 tbsp salt
1 tbsp pepper
1 tbsp olive oil
3 red apples
2 red onions, sliced into quarters
1 cup sweet prunes
1 litre prune juice
2 beetroots, peeled
4 tbsp brown sugar
1 whole chilli

salad
1 bowl fresh spinach
4 tbsp pine nut
2 tbsp cashew nuts
2 grapefruits, cut into wedges
1 bowl cherry tomatoes
2 tbsp pomegranate molasses

• Season pork shoulder.
• Heat up a big cast iron pan with olive oil. Pan-sear the pork shoulder, 3 minutes on each side or till golden in colour. Set aside.
• Combine the rest of the ingredients in a pressure cooker except the salad. Cook for 45 minutes. Portion prunebeetroot juice into shallow plates. Add pork shoulder.
• Toss all the ingredients for the salad together and serve on the side.

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