Hog Cross Buns
By Ocado
Published on 22 March 2026
We love hosting, and we know you’ll love this new family centrepiece for Easter - the Hog Cross Bun. Slow cooked pork with fennel is shredded and piled into hot cross buns then topped with apple sauce and crunchy crackling straws for the sandwich you didn’t know you needed. Simply put in the middle of the table and dig-in for a seriously easy lunch.Time and servings
2 hrs 55 minsTotal time
8Servings
15 minsPrep time
2 hrs 40 minsCooking time
Ingredients
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 fennel bulb, finely chopped
- 2 tsp fennel seed
- 2kg pork shoulder
- 750ml chicken stock
- 8 M&S Granny Smiths Hot Cross Buns
- 285g jar Bramley apple sauce
- 2 x 30g packs Pork Crackling Straws
- 120g packet rocket
- 6 tbsp chives, finely chopped
Method
Step 1
Heat the oven to 160°C/140°C fan/gas 3. Put the onion, carrot, celery, fennel and seeds in the base of a casserole dish with plenty of seasoning, mix well then top with the pork. Cook for 20 mins.Step 2
Remove from the oven and pour the stock around the meat, stir then cover with a lid and return to the oven for 3 hrs 30 mins - 4 hrs, until the pork is falling apart tender when pressed with a fork.Step 3
Remove the thick layer of fat from the pork and discard. Using tongs, or 2 forks, shred the pork then season to taste.Step 4
When you are ready to serve, lightly toast the hot cross buns then pile up on a board.Step 5
Set the pork on the table with the buns, apple sauce, crackling, rocket, chives and build your buns.