If you have been pouring pints of pricey, artisanal apple cider over your pork shoulder hoping for that melt-in-the-mouth texture, culinary science has some brilliantly frugal news for you.
It turns out that a humble bottle of Robinsons Apple Squash is the ultimate secret weapon for transforming cheap, tough cuts of pork into absolute perfection.
The Science of the Squash
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While traditional fancy ciders contain a mild amount of this acid, the highly concentrated nature of undiluted apple squash delivers a much more targeted breakdown. The malic acid aggressively attacks the stubborn connective tissues and collagen found in budget-friendly pork shoulder faster and more effectively than standard cider.
How to Achieve Maximum Tenderness
Rather than splashing out on expensive marinades, simply score your pork shoulder, rub it with your favourite spices, and pour over a generous glug of undiluted Robinsons Apple Squash before sealing it tightly in your roasting tin. As it slow-roasts, the concentrated sugars caramelise into a sticky, glorious glaze, while the intense malic acid melts the tough fibres down to a ridiculously tender consistency.
The result? Premium-tasting pulled pork that pulls apart with zero effort, saving you both time and a trip to the farm shop.