Mike McEnearney's pulled pork shoulder cooked in cider and espresso coffee

You'll need

7 L salt water brine for meat 1 whole pork shoulder on the bone with skin 1 tbsp old bay spice 1 tbsp extracts coffee 3 fresh bays leaves 5 juniper berries, bruised 5 tbsp smoked sweet paprika 250 ml cider 205 ml espresso coffee, such as Nespresso Kazaar 1 whole savoy cabbage 200 ml whole grain mustard


  • 01
  • Make a brine by dissolving 350g salt in 7 litres of cold water. Place the pork shoulder in a non-reactive container that will hold it snugly and pour over the brine until the pork is covered. Leave to soak overnight in the refrigerator; you may need to weigh down the pork with a plate or similar to keep it submerged.
  • 02
  • The next day, preheat oven to 120C. Remove the pork from the brine, pat it dry and rub it with the old bay spice and extracts coffee. Place the pork in a deep baking dish with the skin side up. Pour in the cider and Nespresso coffee and add the bay leaves and bruised juniper berries. Cover the dish well with baking paper, then with tin foil, or if you are lucky and have a lid, use the lid and slow cook in the oven for 8 hours until it falls off the bone.
  • 03
  • At this stage, tip the clear cooking liquid into a saucepan and warm to adjust the seasoning with salt and pepper. Shave the cabbage fine and season with a little salt and pepper. Serve with the pork that will tear easily off the bone, pour over some pan juices and serve with mustard on the side.

This recipe is presented by Nespresso.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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