Make it Scotch

Just Jess Food’s pulled Specially Selected Pork bonbons with a mustard cream sauce

  • Prep 10 mins
  • Cook 6-7 hours
  • Serve 2-3 people

Ingredients

Cooking Method

Instructions

  • 1
    Preheat oven to 150°C. (If not using slow cooker)
  • 2
    Rub your pork shoulder with a tablespoon of olive oil then rub over some sage pork seasoning, salt & pepper
  • 3
    Pop a pan on the hob, drizzle in some oil, cook off the onions for 2 mins
  • 4
    Add in your pork shoulder and brown each side for 1 min
  • 5
    Deglaze the pan with half a glass of white wine or x2 tbsp of apple cider vinegar and simmer for a further minute
  • 6
    Transfer the pork shoulder into your slow cooker or cast iron casserole dish and scrape in the onions and all bits from the bottom of the pan for extra flavour
  • 7
    Pour in 1 pint of ham stock to the base of the slow cooker or casserole dish
  • 8
    Pop the lid on and cook on low/150°C oven for 6 hours
  • 9
    When finished, allow to rest for a further 30 mins before shredding and pulling with two forks. Pop all pulled pork back into the pot of juices and the fat and stir. You want this to be quite moist.
  • 10
    Once mixture has cooled, weigh out 30g of the pulled pork and roll with damp hands into balls
  • 11
    In 3 separate bowls, add egg, flour and seasoned breadcrumbs to each
  • 12
    Roll your pulled pork balls into the flour first, then the egg, then the breadcrumbs
  • 13
    In a saucepan, pour in enough sunflower oil deep enough to cover the bonbons, heat the oil then carefully lower in each bonbon and cook for a few minutes until golden
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