We’re celebrating British pork this month at Morrisons. That’s why we’ve got incredible deals on cuts like belly, loin and shoulder - perfect for family meals this Autumn. And because we have our very own butchers, you’ll be helping out British farmers during this tough time too. Try your hand at our tasty bone-in pork recipes below...


Why Bone-In Pork?

We're lending a hand to struggling British pork farmers.

Our in-store Butchers are working hard to process extra pork joints, helping British farmers and giving great prices to you. 

Plus you can enjoy extra flavour and moisture from the bone in these cuts, leaving you with mouth-watering, succulent pork to share with friends and family. 


Bone-in Pork Recipes

Our easy pork recipes are here to take the intimidation out of bone-in cuts, making dinnertime a breeze.


Pan Fried Mustard and Tarragon Pork Loin with Garlic and Black Pepper Mash

We've loved working with The Original Dad Bod (@originaldadbod) on this delicious pork creation. Trust us you'll want to give this recipe a whirl...

Ingredients: 

  • Morrisons bone-in pork loin
  • 1 shallot 
  • 5 garlic cloves 
  • Tbsp Morrisons Dijon mustard
  • 250ml Morrisons reduced fat creme fraiche 
  • 200ml vegetable stock 
  • 50ml white wine (Morrisons The Best Touraine Sauvignon)
  • Tbsp dried tarragon
  • Fresh rosemary (a few sprigs)
  • Fresh thyme (a few sprigs)
  • 3 medium sized potatoes 
  • 25ml skimmed milk
  • 4 tbsp olive oil 
  • 2 tbsp light butter 
  • Salt and pepper 
  • Green beans 

Method:

  1. Slice the fat on the pork loin to around 1/4 of an inch, and score it. Preheat the oven to 200°c.
  2. Combine the 2 garlic cloves, rosemary, thyme, black pepper and olive oil and blitz in a food processor. Rub half of this on the fat side and half on the underside of the joint, adding a little salt.
  3. Roast for an hour before reducing the temperature to 150/160° and cook for another 40mins (cooking time is weight dependent). Internal temp should be around 65°c. Leave to rest before carving and serving.
  4. Peel and slice the potatoes into small chunks. Add them to a saucepan and cover with coke water before bringing to the boil (15 minutes or so). Remove and ensure the potatoes are dry.
  5. Finely slice the shallot and one garlic clove. Add 2 tbsp olive oil to a heated pan, allow the oil to heat. When hot, add the diced shallot and let it soften, with a little salt. After two minutes, add the garlic. Cook for a further two minutes. 
  6. Add the white wine and reduce until it’s disappeared. Add the mustard and creme fraiche, mix in with the shallot and garlic. Add the vegetable stock. Reduce the heat and simmer for 15 minutes or until thickened.  
  7. Heat the butter, milk and remaining garlic in a pan slowly. Once heated, add the boiled potatoes and mash into the butter mixture. Add salt and pepper to taste. 
  8. By this time, your sauce should be a nice, thickened consistency. Add the tarragon and let that simmer for a couple more minutes before plating up and serving.

Roasted Honey Glazed Pork Belly with Butternut Squash and Pomegranate Rice

We've teamed up with our friend Janey Food Lover (@janeyfoodlover) to bring you this mouth-watering pork belly recipe. Wow your friends and family and give this one a try.

Pork Belly Ingredients: 

  • 1.5kg bone-in pork belly 
  • Olive oil
  • 4 tbsp honey
  • 3 tbsp pomegranate seeds
  • 1 tbsp pomegranate molasses (optional)
  • Salt and pepper

Pomegranate Rice Ingredients: 

  • 1 butternut squash pumpkin, washed, seeds removed, sliced into small triangles
  • Pomegranate seeds, from 1 pomegranate
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • 2 tsp allspice
  • 3 tsp fresh thyme
  • 1 can coconut milk
  • 800ml vegetable or chicken broth
  • 300g long-grain rice, washed 
  • Salt and pepper to taste
  • Fresh parsley to serve

Pork Belly Method: 

  1. Preheat the oven to 200 degrees Celsius.
  2. Score the top of the pork belly with a sharp knife. Brush the skin with olive oil, sprinkle with salt and pepper. 
  3. Place the pork belly into the oven and cook for 30 minutes until the skin becomes crispy. 
  4. Meanwhile, in a blender, blend the pomegranate seeds, add the honey and molasses, and combine well. 
  5. After 30 minutes, reduce the oven temperature to 150 degrees Celsius and brush the top of the pork belly with the honey glaze you’ve just made. 
  6. Save the additional glaze for brushing the pork belly during the cooking process. Brush every 20 minutes. 
  7. Cook the pork belly for a further 60 minutes until the internal temperature reaches 73 degrees Celsius. Allow 5 minutes to rest before slicing. 
     

Pomegranate Rice Method: 

  1. Heat the oil in a large pan and fry the onion and pepper for 5 minutes until the onion turns translucent. 
  2. Add the garlic, allspice, thyme and pumpkin. Stir well and cook for 5 minutes. 
  3. Add the coconut milk and half of the broth. Stir well, bring to boil, cover and cook for 5 minutes. 
  4. Add the rice, remaining broth, salt and pepper, stir well and cook covered for additional 15 minutes until the rice is cooked to your preference. 
  5. Season with additional salt and pepper according to your taste and sprinkle with chopped fresh parsley. 

BBQ Pulled Pork Shoulder

We've loved working with Big Welsh Man (@big_welsh_man) on this juicy pulled pork shoulder recipe. Enjoy the smoky and sweet flavours of this bone-in pork creation.

Ingredients: 

  • 1.5kg bone-in pork joint
  • 200ml beer

Ingredients to rub into the pork:

  • 2 tbsp brown sugar
  • 1 tbsp paprika 
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp mustard powder
  • 1 tsp cumin powder
  • 1 tbsp salt
  • 1 tsp pepper 

BBQ Sauce Ingredients:

  • 150ml cider vinegar
  • 300g tomato ketchup 
  • 200ml water
  • 100g brown sugar
  • 3 tsp mustard powder
  • 3 tsp garlic powder
  • 4 tsp Worcestershire sauce
  • 2 tsp hot sauce 
  • 2 tsp salt
  • 2 tsp pepper

Method

  1. Combine all the ingredients to rub into the pork into a bowl. Pat dry the pork leg joint with kitchen roll and then coat the whole joint in the rub and leave for 1 hour (or overnight for the best results).
  2. Put the pork into a slow cooker, or a casserole dish if you’re cooking the pork in the oven. Pour over the beer and set on a low/medium heat. Slow cook for around 8 hours.. If you are cooking in an oven, set it to 160*C 320*F and cook for around 6 hours.
  3. Once the meat is cooked discard any fat from the joint until you’re left with just the meat falling off the bone. Remove the bone and continue to pull apart the pork with forks until it’s all shredded. This is your pulled pork.
  4. To make the bbq sauce, combine all the ingredients in a pan and bring to the boil, once boiling, drop to a medium simmer and cook for around 30 mins to reduce the sauce down to a syrup consistency. Once it coats the back of a spoon with a thick layer of sauce, then it’s ready. Proceed to add the pulled pork into the bbq sauce and mix together to combine. This is your BBQ pulled pork.
  5. Serve the BBQ pulled pork in a brioche bun with slaw and loaded fries.

Korean Pulled Pork Bao Buns

Polish off some fluffy bao buns with this delicious pulled pork recipe brought to you by Sanj Cooks (@sanjcooks). These bitesize taste sensations will put this pulled pork recipe firmly on your radar.

Ingredients:

  • 2.5 – 3kg Morrisons bone-in pork shoulder
  • 4 tbsp of salt
  • 4 tbsp caster sugar
  • 6 cloves of garlic
  • 4 slices of ginger
  • 4 spring onions, cut into quarters
  • 1 star anise
  • 4 tbsp of Gochujang paste (can use Sriracha chilli sauce as an alternative)
  • 1 tbsp of soy sauce
  • 5 tbsp of soft brown sugar
  • 1 tbsp of sesame oil
  • 8 – 10 ready-made bao buns
  • Fresh kimchi
  • 2 tbsp reserved kimchi juice
  • 5 tbsp of Mayonnaise
  • 2 tbsp sriracha
  • 2 tbsp sesame seeds
  • Fresh coriander

Method 

  1. Remove the pork shoulder from the packaging. If the rind is intact, using a sharp knife, carefully remove the rind, leaving a thin layer of fat on top. Mix the salt and sugar together and generously rub all around the pork. Place the pork in a deep dish, cover and place in the fridge for up to 24 hours to help brine the meat for extra flavour and texture. 
  2. After 24 hours, gently rinse the meat and pat it dry. 
  3. Set the oven to 160C degrees. Place the pork into a deep roasting tray or dish. 
  4. Add the garlic, ginger, spring onions, star anise and 1 cup of water to the tray/ dish. Cover the tray with foil and roast for approximately 3.5 hours.
  5. Meanwhile, prepare the kimchi by slicing it into small pieces. Reserve 2 tbsp of kimchi juice and add this to a separate bowl with the mayonnaise and sriracha. Mix well.
  6. In a separate bowl, mix the gochujang paste with the soy sauce, sugar and a little hot water to help bind into a glaze.
  7. After 3.5 hours, take the pork out of the oven and remove the foil. Discard any water/juices and the aromatics. Carefully pour the glaze over the pork and brush for an even coating all around the pork. 
  8. Raise the oven temperature to 200C and place the pork, uncovered, back into the oven and roast for approximately 25 – 30 minutes. The pork should be a dark golden colour. 
  9. Remove from the oven and shred the pork away from the bone to capture all the juicy and flavoursome pork meat.
  10. Warm through the bao buns, add plenty of shredded pork, sliced kimchi, a drizzle of kimchi mayonnaise, sesame seeds and fresh coriander. Enjoy!

Bone-in Sage and Cider Pork Shoulder with Candied Buttered Apples

Sage and Cider Pork Shoulder anyone? We've worked with food blogger Oli Mannion (@imtheonewhocooks) to cook up a pork storm with this flavour-filled dish. Here's how to create your own.

Ingredients:

  • 2-2.5kg bone-in pork shoulder
  • 2 brown onions (quartered)
  • 3 medium carrots (halved length ways then chopped)
  • 3 celery sticks (sliced)
  • 5 cloves of garlic (whole with skin on)
  • 400ml apple cider
  • 300ml chicken stock
  • Medium bunch of fresh sage
  • Jar of Dijon Mustard
  • 1 apple (cored and sliced)
  • 2 tbsp of butter
  • 2 tbsp of maple syrup
  • Salt and pepper to taste
  • 150ml olive oil

 

Method

  1. Preheat your oven to 180c.
  2. With a sharp knife, score the pork shoulder.
  3. Take the pork and rub it in olive oil and salt all over.
  4. Add a tablespoon of olive oil to a large pan on a high heat and evenly sear the shoulder all over.
  5. Once seared, re-season the shoulder with salt and pepper and add a generous amount of dijon mustard covering the whole shoulder.
  6. In a large roasting dish place the carrots, onions, celery, sage leaves (no stems), and garlic in the bottom.
  7. Pour in the cider until half covering the veg (Should be around 400ml). Add the chicken stock until just covering all of the veg (should be around 300ml).
  8. Place the pork shoulder in the middle of the roasting dish and on top of the veg. Cover the roasting dish with a lid/foil and ensure it is well sealed.
    Place in the centre of the oven and cook undisturbed for 2 hours and 15 mins. 
  9. Meanwhile in a frying pan on a medium high heat add the butter.
    When the butter begins to bubble, add the apples and toss them to coat them in the butter.
  10. Cook for 5 minutes until the apples start to turn golden. Turning often.
    Add the maple syrup, coating the apples and cook for a further 3-4 minutes until they are sticky and softened, then set aside.
  11. After 2 hours and 15 mins, remove the lid/foil from the pork. Turn the oven temperature up to 200c and cook for a further 30 minutes to crisp up the skin.
  12. Remove from the oven and add the apples to the cider stock sauce.
  13. Serve in the centre of the table in the roasting dish with your favorite vegetables or carve the pork off the bone and plate it up!

Slow Cooked Cider Braised Pork Shoulder with Sweet Potato and Squash Mash

We've worked with The Feminist Foodie (@the.feminist.foodie) to bring you this feel good pork shoulder delight. Devour deliciously slow cooked Cider Braised Pork Shoulder, teamed with creamy sweet potato and squash mash, for one dish you won't forget in a hurry. 

Ingredients:

  • Bone-in pork shoulder
  • 2 tsp smoked paprika 
  • 2 tbsp muscovado sugar
  • Pinch salt
  • Black pepper
  • 1 tbsp apple cider vinegar
  • 500ml cider
  • 2 shallots
  • 2 Apples
  • Vegetable oil

Method:

  1. Mix the sugar, smoked paprika, salt and pepper. This is your rub.
  2. Rub the mixture all over the Pork and place in a casserole dish on your hob with a splash of oil.
  3. Over a medium heat, sear the joint in the casserole dish.
  4. Dice your shallots and add to your casserole dish to soften.
  5. Half your apples and pop them around the joint and pour your cider and vinegar around the meat.
  6. Let the dish reach a gentle simmer and remove from the heat.
  7. Cover your dish with a lid and transfer to a preheated oven at 140c.
  8. Slow cook your dish between 6-8 hours and remove from the oven when the meat falls from the bone.
  9. Sieve the sauce into a gravy boat.
  10. Gently pull the meat from the bone, using two forks to shred.
  11. Serve with seasonal vegetables and pour over the cider reduction if desired.

Head to our Butchers counter in store today to pick up your tasty bone-in pork.