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Grid Iron Meat

Slow Cooked Pulled Pork With Apple Cabbage Mustard

This is pulled pork for January: gently cooked pork collar, pulled into its own juices and finished with softened apple, cabbage and a touch of mustard. There’s no sugar-heavy glaze or sticky sauce here — just depth, balance and a clean finish that works in bowls, on baked sweet potatoes or alongside grains.

INGREDIENTS
  • 1kg Grid Iron pork collar joint
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper

For the braise

  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 tsp dried thyme
  • 250ml chicken or pork stock

To finish

  • 1 eating apple, peeled and thinly sliced
  • 300g white or Savoy cabbage, finely shredded
  • 1 tsp wholegrain mustard
  • Splash of cider vinegar or lemon juice
METHOD

  1. Remove the pork collar from the fridge 45 minutes before cooking.
  2. Heat the oven to 150°C fan (170°C conventional).
  3. Season the pork generously with salt and pepper.
  4. Heat the olive oil in a heavy casserole and brown the pork on all sides. Remove and set aside.
  5. Add the onion to the pan with a pinch of salt and cook gently for 6–8 minutes until softened.
  6. Add the garlic, bay and thyme, then pour in the stock.
  7. Return the pork to the pot, cover with a lid and place in the oven.
  8. Cook for 3–3½ hours, turning once, until the pork pulls apart easily.
  9. Remove the pork and pull into large strands, discarding any excess fat if needed.
  10. Place the casserole back over a medium heat. Add the apple and cabbage to the cooking juices and simmer for 8–10 minutes until softened but not collapsed.
  11. Stir in the mustard and a splash of cider vinegar.
  12. Return the pork to the pan, gently fold through and adjust seasoning.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Brown the pork using Sauté → Medium. Remove.
  2. Soften the onions, add garlic, herbs and stock.
  3. Return pork and pressure cook on High for 45 minutes.
  4. Allow 15 minutes natural release.
  5. Remove and pull pork.
  6. Add apple and cabbage to the pot and simmer on Sauté for 8–10 minutes.
  7. Stir in mustard, vinegar and return pork to warm through.

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Shop for Ingredients

Rare Breed Pork Collar Joint – 1.1kg

A richly marbled rare breed pork collar joint.

Approx. 1.1kg and serving 4.

Cut from the shoulder and neck end, it is juicier than loin, neater than shoulder and ideal for roasting, braising, pulled pork or slicing into thick collar steaks.

£14.30

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Sides

  • Baked sweet potatoes – split and pile the pork on top.
  • Simple barley pilaf – catches the cooking juices beautifully.
  • Steamed greens or spinach – keeps the plate fresh.
  • Warm lentils with herbs – a protein-rich base.
  • Wholegrain toast or flatbreads – optional, for scooping.

Matches

  • Apple, cabbage, mustard
  • Thyme, bay, black pepper
  • Lentils, barley, beans
  • Pork fat, stock
  • Cider vinegar, lemon

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Preparation Time: 15 minutes
Cooking Time: 3–3½ hours (45 minutes under pressure)

Hot Tips

  • Keep the pulled pork in larger strands for better texture.
  • Skim fat rather than removing it all; a little carries flavour.
  • This reheats very well and improves overnight.
  • Leftovers work well in bowls, wraps or stirred through lentils.

Pairings

Red Wine

  • Gamay
  • Pinot Noir
  • Light Côtes du Rhône

White Wine

  • Chenin Blanc
  • Dry Riesling
  • Picpoul de Pinet

Beer & Cider

  • Dry cider
  • Amber ale
  • Pale ale

Non-Alcoholic

  • Sparkling water with apple peel
  • Alcohol-free cider
  • Ginger or fennel tea

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