Tuesday 26 January 2021

Pulled Pork Sausage Rolls

Hello and welcome to what was supposed to be a Blogmas post! I’m not sure why this one didn’t get posted, as it was all ready to go, but it didn’t. It crossed my mind the other day when I made another batch of these delicious pulled pork sausage rolls, and I’ve decided the recipe is just too good not to share! This one is for when you have a little more prep time on your hands. These sausage rolls are packed full of slow cooked barbeque pulled pork and are probably my favourite recipe to make (and eat) at the moment.


The pulled pork is cooked in a slow cooker over a series of 6-8 hours, so this is something you will need to set aside some time for – not that you need to actually do anything for much of that time so it’s actually a very straight forward recipe to do.

You will need;


Boneless Pork Shoulder – Approximately 1.4kg in weight but you can get away with a little more if preferred


x2 Ready roll puff pastry


x2 packs of Schwatz slow cooker pulled pork flavouring


8 fluid ounces of tomato ketchup


2 fluid ounces of barbeque sauce


4 table spoons of brown sugar


6 table spoons of white wine vinegar or cider vinegar (I used white wine)


For the pulled Pork you will need to combine your tomato sauce, barbeque sauce, sugar, vinegar and flavour packs into a bowl and stir well to combine. I would recommend putting your wet ingredients into a bowl first and then stirring the dry ingredients in. You may have noticed my ingredient list included two flavour packs. That’s because I personally like strong, rich flavours. If you prefer something a little more subtle, feel free to half the amounts of everything listed above, but use the same amount of pork.


Once you have combined your mixture in a bowl, place your pork into the slow cooker making sure to remove any excess packaging and string. You can trim some of the fat away from the meat and discard prior to this, however I prefer to keep the fat as it melts into the meat and helps build the flavour.


Pour your mixture over the pork and set your slow cooker to your desired setting – you’ll need about 4 hours on high or 8 hours on low. Given how little preparation is required for the mixture you could easily do this in the morning before leaving for work, as most slow cookers switch to a warming setting after they have finished their designated cooking time.


When your pork has cooked for the time set, carefully lift it out of the slow cooker using two forks and set it on a chopping board. The meat should be extremely tender by now so you can use your forks to pull and shred the meat apart. This is easy to do but might take some time due to the large amount of pork. Once done return to the slow cooker and give it a stir to make sure your sauce is mixed through the pork. Then pop it back on low and leave it for an hour or two.


Your pulled pork is now cooked and ready to go into your rolls! However, it will need to be cooled prior to going into the pastry. I transferred my pork into a large bowl, covered it and set it in the fridge for a few hours to cool. It doesn’t have to be cold, but hot pulled pork will make the pasty difficult to work with.


Once the pork is cool, simply roll out the puff pastry, which is easiest done while the pastry is cold as well – but not frozen if you have sorted in a freezer. Once the pastry is unrolled spoon out the pulled pork and arrange in a sausage shape along the pastry. From here you can use the baking paper to help you roll the pastry around the pulled pork.


Make sure to pinch along the join line to ensure the sausage roll won’t fall apart, and make sure that the join point is at the bottom of the roll so it is less likely to split apart during cooking. Once you are satisfied with your sausage shape simply cut your sausage rolls to the desired size, score the top of each roll, brush with milk and pop them in the oven. If you want to keep your sausage rolls to serve up at an event of some kind, you can store them in the fridge instead. Just make sure you have a layer of baking paper between them if you are stacking them on top of each other so they don’t stick together.


When it comes to the cooking I set my over to 200c and leave my rolls for 20 minutes, however, my oven seems to cook things quite slowly so I would recommend you set to 180c and start checking on them after about 15 minutes. Once done let the sausage rolls cool for a few minutes and then they are ready to go! These sausage rolls are best served hot, and can easily be reheated with a few minutes in the oven. If you have any pulled pork left over, I highly recommend trying it in a jacket potato for a quick and tasty meal!


And there you have it! Probably my favourite new recipe from last year! What is your favourite thing to cook at the moment?


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