Higgidy Recipe Hunt - Slow-cooked Pulled Pork and Sweet Potato Pie with an English Mustard Gravy
White Lily Green
White Lily Green
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Ingredients

  • For the pulled pork
  • 1 large onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • Pork Shoulder joint (ours weighed 1kg)
  • 2 tbs Dark muscavado sugar (any brown sugar will do)
  • 1 tbs Salt
  • 1 heaped tsp ground cumin
  • 1 heaped tsp Cinnamon
  • 3 or 4 whole cloves
  • 1 tbsp dried herbs
  • 1 tsp Cayenne Pepper
  • Plenty of freshly ground black pepper
  • A handful of fresh Thyme
  • 2 litres of stock (chicken or vegetable; we used chicken) (or as much as your slow cooker needs to completely cover your pork joint)
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  • For the pastry
  • 300 g Puff pastry for the lid
  • 375 g shortcrust pastry for the base
  • 1 egg, whisked (for egg wash)
  • Your pulled pork - once cooked simply leave to rest for around 20 minutes, remove the fat and then shred using two forks - save the stock!
  • 1 onion, finely chopped.
  • 2 cloves garlic, finely chopped.
  • Salt & Black Pepper
  • 400 ml of stock from your slow cooker
  • 400 g Sweet Potato, peeled and diced into chunky squares
  • 3 generous tsp English mustard powder

Instructions

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