1. Preheat oven to 170C/gas mark 3 and oil a baking tray.
2. Place the pork in the tray and mix together the chilli, mustard, salt and black pepper, then rub the mixture into the pork. Pour over the vinegar and cider, then scatter over the onion and garlic.
3. Cover with foil, place in the oven for 1 hour 15 minutes, then remove foil and cook for a further 45 minutes.
4. Once cooked, "pull the pork" by using a fork to shred the meat.
5. To make the sauce, put the apple in a pan with the water and lemon zest, place on a low heat, stewing the apples with the lid on until soft.
6. Take off the heat, add the butter and sugar, mix well and let cool. Serve it with a homemade baguette or a soft white roll.
Smart Tips and Tricks
1. Purchasing Pork
A carefully selected pork cut is the secret behind a perfectly cooked pork dish. While buying pork, search for an even pink colour and a thin rim of fat around the edge of the meat. Look for firm cuts with lower fat content like the loin or leg.
2. Know Your Cuts
It is equally essential to know the cuts before you cook the pork. Leg is usually for ham, boneless roasts and cutlets, while the side is for bacon and spareribs. The loin is for tenderloin, loin chops and Canadian-style bacon, whereas the shoulder butt is for sausage and ground pork.
Let your chops sit on the kitchen counter for 30 minutes or so before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender and juicy center.
4. Temperature is the Key
Cook pork to an internal temperature of 145 to 160 degrees F; this holds true for roasts, tenderloin, and pork chops. You can also get your pan screaming hot, then take it down to medium because that first blast of heat helps get a good golden crust. Medium heat helps keep the outer edges tender while the center reaches the perfect temperature.
5. Don’t Overcook
Let’s face it, there is nothing worse than overcooked pork. Strictly keep a note of the temperature and the cooking time.
6. Don’t Dig Right In
We know it’s difficult, but once you get your pork onto the cutting board, don’t touch it for 10 minutes or else all the juices will escape.