This recipe is easy
Pulled pork holiday crown
Ingredients
Preparation
- Remove excess fat from pork shoulder. Season meat with salt and pepper.
- Heat some oil in a skillet set over medium-high heat. Brown shoulder on all sides.
- Place shoulder in a large slow cooker. Pour in broth, cover and cook for 7–8 hours on low, until meat pulls apart easily with a fork.
- Remove meat from slow cooker, then shred using two forks.
- Place pulled pork in a bowl, add diced apple and stir. Let cool.
- Preheat oven to 400°F (205°C).
- On a lightly floured surface, lay the two rectangles of puff pastry on top of one another, then roll them down. Cut dough into a 28 in. x 9 in. (71 cm x 23 cm) rectangle. Place dough on a large sheet of parchment paper.
- Spread blackberry jam across centre of dough lengthwise, then top with pulled pork.
- Brush edges of dough with a little beaten egg yolk. Fold one side of dough over filling, then fold the other side, slightly overlapping to form a cylinder. Press lightly to seal both sides together. Use parchment paper to turn the cylinder so that the join is underneath.
- Join both ends of cylinder to form a crown and seal by brushing with a little beaten egg yolk. Use parchment paper to place crown on a baking sheet.
- If desired, cut small stars into dough scraps using different-sized cutters. Attach stars to crown with a little beaten egg yolk. Using a knife, make slits on top of the crown to let steam escape.
- Bake for 18–22 minutes.
Nutritional value per serving
- 695 calories
- 38 g of protein
- 39 g of fat
- 44 g of carbohydrates
- 1 g of fibre
- 14 g of sugar
- 603 mg of sodium
