Pulled Pork & Stuffing Croquettes

Chipotle chilli, maple, cranberry, and orange braised pork shoulder, sage and onion stuffing, and a super crispy panko coating.

Done in 3 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the pork

750gpork shoulder, diced

100gcranberries

200mlorange juice

300mlchicken stock

1 tbsptomato paste

1 tbspchipotle paste

1 tbsp maple syrup

1red onion, quartered

2red chilli

4garlic cloves

3spring onions

1cinnamon stick

1bay leaf

salt and pepper, to taste

for the stuffing

200gfresh breadcrumbs

1 tbspsage leaves, finely chopped

1onion, finely diced

3garlic, minced

1egg, beaten

100mlmilk

extra virgin olive oil

salt and pepper, to taste

1 tbspunsalted butter

for the croquettes

50gplain flour

2egg, beaten

50gpanko breadcrumbs

rapeseed oil, for frying

Ditch the regular stuffing balls this year, these croquettes will be your new favourite Christmas appetiser!

Method

Season and brown the pork shoulder. Add onion, garlic, chilli, and spring onion. Once slightly charred, add the cranberries, tomato paste, and chipotle. Transfer to blender with orange juice.

Pour over the pork, top up with chicken stock, add the cinnamon stick and bay leaf, then braise 150 C for 3 hours.

Meanwhile, make the stuffing. Saute the onion and garlic in olive oil and a knob of butter. Once soft, add to a bowl along with breadcrumbs, sage, egg, milk, salt, and pepper. Mix well.

Once the pork is tender, remove from the sauce with a slotted spoon and shred with two forks. In a separate bowl, add the pork and a splash of the sauce. Allow to cool in the fridge, saving the reserved sauce for dunking.

Divide the stuffing into 12. Press out into a circle, then fill with some pork. Close the stuffing around the pork so it’s a ball of stuffing with pork in the middle.

Coat in flour, then beaten egg, then panko. Coat again in egg then panko again. Repeat with the rest of the stuffing.

Heat your oil to 180 C, then deep fry until golden brown. Finish with flaky salt. Serve with the reserved pork sauce, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.