The ultimate dinner for a true West Country household! We used pulled pork and Somerset cider to make this pie – but it isn’t any old pie…the sauce is made from cashew nuts and the topping is a delicious savory crumble. We recommend serving with greens such as broccoli!
- Prep Time: 45h
- Cook Time: 24h
- Total Time: 24h 45m
- Serves: 4 people
- Category: Pork
- 1 kilogram pork shoulder
- 300 millilitres cider
- 1 apple (skin off), thinly sliced
- 1 tablespoon dried mixed herbs
- 200 grams cashew nuts
- 120 grams plain flour
- 120 grams unsalted cooking butter
- Salt and pepper
- 24 hours before serving, set the water bath to 70˚C.
- Using the tabletop vacuum sealer, seal the pork shoulder in a vacuum bag and place in the water bath, leaving it to cook for 24 hours. Please note that the Clifton at Home sous vide machine is perfectly safe to be left switched on overnight. Please use the immersion grid which has been provided. This will ensure that the meat stays under the water.
- 30 minutes before the pork is due to come out of the bath, place the cashew nuts and cider in a food processor or a blender and blitz until smooth.
- Pre-heat your oven to gas mark 6 (180˚C fan).
- In a large bowl place the flour and the butter in a bowl and massage between your fingers. Do this for 5 – 10 minutes, or until the mixture is of a crumb texture. Add the salt, pepper and herbs to this mixture.
- When the pork comes out of the sous vide bath, put it in a large tin or a oven proof dish and pull apart using two forks.
- Spread the pulled pork in the bottom of a pie dish and pour the sauce over the top of the meat. Mix this altogether so that all the meat is coated in the sauce.
- Put the apple over the top of the meat so that it is spread out across the meat mixture.
- Sprinkle the crumble over the pie and pop in the oven for 20 – 30 minutes, or until the top is golden brown in colour.