Pulled pork with windfall apples

Back in the UK, we have Bramley apples, which are specifically for cooking. They have a sharp, tangy flavour that pairs perfectly with the richness of pork. I missed them when we first moved here, but this year, I discovered a perfect substitute right next door.

Our neighbour has an orchard, and after all the recent windstorms, she let us collect all the windfall apples for our pigs. We tried one, and its sharp, tangy flavour—a result of not being fully ripe yet—reminded me of a Bramley apple.

Last year, my friend Tina shared a delicious braised pork and apple cider recipe with me. I had to adapt it the first time by using whole apples instead of apple cider, but it was so good I couldn't wait to try it again with the windfall apples.

This is one of the most delicious and easy recipes I’ve made. The windfall apples worked beautifully. While a slow braise in a Dutch oven is ideal, the summer heat led me to use my Instant Pot. A slow cooker would also work well—just sear the pork first and then let it cook until it's fall-apart tender.

I cooked it for 60 minutes in the Instant Pot, let the pressure naturally release, and then left the pork in the stock for two hours. For even better flavour, you can leave it overnight. When it's time to shred, use your hands and don’t shred it too fine. I find that leaving the chunks a little larger helps the meat retain more moisture.

Ingredients

• Berkshire Pork shoulder 3-5lb

• 1/2 teaspoon salt

• 1 onion, sliced

• 2 cloves garlic, chopped

• 1/2 tablespoon ground thyme

• 1/8 cup balsamic vinegar (I used Kirkland)

• 1/8 cup soy sauce (I use a Thai mushroom soy, Healthy Boy brand)

• 2 cups good pork stock

• 1 cinnamon stick

• 1 star anise

• 1 bay leaf

• 3 medium to large windfall apples, peeled, cored and quartered

  Directions

1. Prepare the Pork: Score the pork fat with a knife and season the entire roast with about 1/2teaspoon salt.

2. Sear the Pork: Set your Instant Pot to the Sauté function. Place the pork in the pot, fat side down. There's no need to add oil; the fat will render and create a perfect searing surface. If you are using a slow cooker, sear the pork in a separate pan over medium-high heat. Sear all sides until the pork is golden brown.

3. Sauté Aromatics: Once the pork is seared, add the chopped onion and garlic to the pot. Sauté for a couple of minutes until they begin to soften.

4. Add Remaining Ingredients: Add the spices, vinegar, stock, and apples. Add just enough pork stock to come up to the top of the pork roast, leaving the fat above the liquid.

5. Cook in Instant Pot: Close the lid and set the Instant Pot to the Meat setting for 60 minutes. Once the cooking cycle is complete, let the pressure naturally release.

6. Check for Doneness: When the pressure has fully released, check the internal temperature of the pork. It should be around 200°F (93°C), indicating it's ready to be shredded.

7. Rest the Pork: Leave the pork in the stock for at least 2 hours. This is crucial for the meat to reabsorb the juices and stay tender. You can even leave it overnight for a more flavorful result.

8. Shred the Pork: Remove the pork from the pot and shred it. For moister meat, I recommend pulling it apart by hand into larger chunks.

9. Make the Gravy: Skim the fat off the top of the remaining stock. You can use this fat to create a roux by whisking it with flour in a separate pan. Gradually whisk in the stock and cook until it thickens into a rich gravy. Season with salt and pepper to taste.

10. Enjoy!