Castleton Pulled Pork

Ahh, January. A time of wind, freezing rain, a bit of snow, and dead Christmas trees littering the pavement. But who says it’s can’t be a cheerful time? Grant Carnegie, our fearless leader, tried this recipe from our friends at the Castleton Farm Shop up in Aberdeenshire. It is divine – comfort food at its best. Give it a whirl yourself and send us pictures of the result! Ingredients 1Kg Pork Belly 1pt apple Juice 3 x teaspoon Cinnamon 4oz dark brown sugar Balsamic vinegar 1 x bottle Scotch Whisky Sauce Method Place bellies in roasting tin in a puddle of apple juice. Sprinkle with brown sugar and cinnamon. Cover and put in oven at 160C for about 2 hours. Take out and cool. Remove skin (this can be used to make crackling). Cut with the grain of the pork as finely as possible and pull apart into shreds with a knife and fork. Place in fresh roasting tin and add 3-5 tablespoons of balsamic vinegar and a bottle of the Whisky Sauce Company Whisky Sauce. Cover and place back in oven at 170C for about 45 minutes until piping hot. Serve with warm ciabatta or baguette. Check back with us next week for some great dinner ideas for Burns Night. Haste ye back!


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