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Pulled pork holiday crown

7-8 hours Cook time 15 minutes Prep time 12 servings

Ingredients

Preparation

Slow cooker

  1. Remove excess fat from pork shoulder. Season meat with salt and pepper.
  2. Heat some oil in a skillet set over medium-high heat. Brown shoulder on all sides.
  3. 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.
  4. Remove meat from slow cooker, then shred using two forks.
  5. Place pulled pork in a bowl, add diced apple and stir. Let cool.
  6. Preheat oven to 400°F (205°C).
  7. 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.
  8. Spread blackberry jam across centre of dough lengthwise, then top with pulled pork.
  9. 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.
  10. 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.
  11. 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.
  12. 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
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