Rustle up a little festive cheer with these recipes from Lewis & Clarke…
New Year’s Day slow-cooked pork 

INGREDIENTS
1 Brand East Fortune Boston Butt (1kg approx)
The Spice Witch garlic
and fennel mustard
500ml cider
1 tsp fish sauce or Worcestershire sauce
Spice Rub (2tsp cumin,
2tsp salt, 2tsp pepper,
2tsp smoked paprika,
2tsp cayenne pepper,
2tsp brown sugar)
Squeeze of tomato or
BBQ sauce (optional)

  1. Remove pork from fridge 20-30 minutes before preparing and preheat oven to 150°C/gas mark 2
  2. Trim off excess fat (but Brand East Fortune will probably already have done that for you!)
  3. Rub The Spice Witch mustard all over the pork, then rub the pork with the spice mix. You may not use all the spice mix, but what is left can be stored for another time.
  4. Place pork in a casserole dish – one just big enough for pork to fit in. 
  5. Pour in the cider and fish sauce/Worcestershire sauce and optional tomato or BBQ sauce.
  6. Top it up with water so the pork is just covered, cover it with a lid, and put it in the centre of the oven for 4-6 hours until the pork falls apart. 
  7. Check every 2 hours to ensure it is not drying out. Using liquid in dish to baste if needed 
  8. REMEMBER: We are using Brand East Fortune Saddleback pig, a high-quality ingredient, so it will probably only need 4 hours to cook. If using a larger piece or different pork, it may take longer. Check, and if it’s still not falling apart, put it back in and cook longer. (you can prepare the day before)
  9. When cooked, remove the pork and, using two forks, shred the meat and remove any fatty blobs. Take the liquid from the dish and, in a pan on the stove, reduce by half.
  10. Add shredded meat to the pan and coat the meat with the sauce. 
  11. Serve with smoky chipotle mayo in a burger bun with chips and coleslaw. You can even add some apple sauce or caramelised apples to the bun.

Lewis & Clarke
2a Main Street, Gifford EH41 4QH | 01620 811001
info@lcartisan.co.uk