Slow Cooker Cider Pulled Pork with Fennel & Apple
Recipes

Slow Cooker Cider Pulled Pork with Fennel & Apple

There’s nothing quite like the aroma of slow-cooked pork filling the kitchen, especially when cider, fennel and apple are involved....

Ingredients

  • 1.5 kg pork shoulder, skin and thick fat layer removed 
  • 1 large onion, diced 
  • 2 carrots, sliced into 1cm rounds 
  • 2 celery sticks, thinly sliced 
  • 1 fennel bulb, thinly sliced 
  • 2 apples, cored and quartered 
  • 500 ml bottle dry cider 
  • 2 sprigs rosemary 
  • 2 - 3 sprigs thyme 
  • 2 bay leaves 
  • 1 tsp salt 
  • ½ tsp black pepper 
  • 1 tsp fennel seeds 

To Serve

  • Crusty bread rolls 
  • Fennel & apple slaw 

Method

  1. Trim off the thick top layer of fat from the pork shoulder, leaving just a thin layer to help keep the meat juicy. Season with salt, pepper and fennel seeds.
  2. Add the onion, carrots, celery, fennel and apple quarters to the base of the slow cooker
  3. Place the pork shoulder on top of the vegetables, then tuck in the rosemary, thyme and bay leaves.
  4. Tip in the full bottle of cider. The liquid should come halfway up the pork — add a splash of stock only if needed.
  5. Cover with the lid and cook on Low for 8–10 hours (best result) or High for 5–6 hours. The pork is ready when it pulls apart effortlessly with two forks.
  6. Remove the pork from the slow cooker and shred into large pieces. Take out the herbs and bay leaves, then return the shredded pork to the pot and stir through the cider-rich cooking juices.
  7. Spoon generously into soft rolls and top with crisp fennel & apple slaw for freshness and crunch.
  8. For the Fennel & Apple Slaw: Using the Lakeland Multi-Chop with the slicing attachment, finely slice -1 fennel bulb, 1 red onion and 1 apple. Mix together with the juice of 1 lemon, 2 tbsp olive oil, and 2 tbsp chopped flatleaf parsley.