Cider pulled pork and ‘campfire’ mash recipe | Sainsbury`s Magazine

Ingredients

• 1 x 1.25kg boneless pork shoulder joint
• 2 tbsp vegetable or sunflower oil, plus 2 tsp extra
• 2 large onions, sliced
• 2 tsp ground cumin
• 11⁄2 tsp smoked paprika
• 1 tbsp plain flour - use gluten-free if required
• 450ml dry cider
• 150ml chicken stock - use gluten-free if required
• 2 tsp light brown sugar
• 3 unpeeled eating apples (we used Braeburns), cored and cut into 1-2cm chunks
• 6 baking potatoes, about 250g each
• 50g butter
• about 3 tbsp milk