From moreish pancakes to a juicy, cheesy burger, the new cookbook from TV’s Sunday Brunch features stunning recipes that are perfect for weekend feasts.
Delicious! This popular recipe is perfect if you’ve got a large group to feed for brunch
This is our most downloaded recipe ever, so it was a total no-brainer when it came to selecting recipes for this feature.
Pulled pork has become synonymous with Sunday Brunch ever since Simon ‘invented’ it back in 2014.
And its popularity never wanes. The pork shoulder is enough to serve 8, so if you’re cooking for a large group simply double up the beans.
For the pork (serves 8)
- 1tbsp chilli flakes
- 1tbsp wholegrain mustard
- 1tbsp finely chopped thyme
- Salt and white pepper
- 2kg (4lb 8oz) pork shoulder, most of the outer fat removed
- 3 onions, finely sliced
- 6 garlic cloves, finely sliced
- 250ml (9fl oz) dry cider
- 200ml (7fl oz) white wine vinegar
For the slaw (serves 4)
- ¼ of a head of white cabbage, finely sliced
- 2 carrots, grated
- 2 red onions, sliced
- 1 red chilli, finely chopped
- 1tbsp smoked paprika
- 125g (4½oz) mayonnaise
- 3tbsp salad cream
- Grated zest and juice of 1 lime
- 1tbsp Worcestershire sauce
For the beans (serves 4)
- 1tbsp vegetable oil
- 1 red onion, diced
- 2 x 400g tins of butter beans, drained and rinsed
- 1 x 400g tin of kidney beans, drained and rinsed
- 3tbsp soft, dark brown sugar
- 3tbsp molasses or treacle
- 1tbsp Dijon mustard
- 2tbsp tomato ketchup
- 3tbsp apple cider vinegar
To serve (optional)
- Brioche burger buns
Preheat the oven to 170°C/fan 150°C/gas 3½.
Mix the chilli flakes, wholegrain mustard and thyme together, with some salt and white pepper, and rub the mixture into the pork shoulder.
Put the onions and garlic into the base of a large roasting dish or tin, and sit the pork on top.
Pour the cider and white wine vinegar over, cover the dish tightly with a sheet of baking parchment,then a layer of foil over that.
Roast in the oven for 3 hours, then take off the covers and roast for another hour. Remove from the oven and use two forks to shred the meat.
To make the slaw, mix all the ingredients together in a bowl and toss to coat.
To make the beans, heat the oil in a pan, add the diced red onion and fry for 5 minutes.
Add the remaining ingredients, mix well and cook for another 6 minutes.
Add half the pork meat and some of the pan juices to the beans and stir well.
Serve the beans and remaining shreds of pork with the slaw.
Alternatively, pile the pulled pork and beans into a brioche burger bun and serve with the slaw on the side.
The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy is published by Ebury Press, £20.
To order a copy for £16 (20% discount), visit mailshop.co.uk/books or call 0844 571 0640, p&p is free on orders over £15.