{"id":5720,"date":"2025-11-11T08:00:00","date_gmt":"2025-11-11T11:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=5720"},"modified":"2026-10-14T18:09:51","modified_gmt":"2026-10-14T21:09:51","slug":"pulled-pork-croquettes-with-apple-jelly","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/pulled-pork-croquettes-with-apple-jelly\/","title":{"rendered":"Pulled Pork Croquettes with Apple Jelly"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Pulled pork croquettes with apple jelly combine a crisp coating, savoury pork filling and a sweet-tart accompaniment. They can be fried or baked, with optional cheese or apple-and-walnut variations. If using leftover pork, count cooking the croquettes as reheating that meat and avoid reheating it again.<\/strong><\/p>\n<p><strong>Pulled pork croquettes with apple jelly<\/strong> are a useful way to serve cooked roast pork as party food. Shredded meat, mashed potato and herbs make the filling, while apple jelly adds a contrasting fruity note. Here is how to prepare them and plan safely around leftovers.<\/p>\n<p><\/p>\n<h2>Ingredients for pulled pork croquettes with apple jelly<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/ingredients-for-pulled-pork-croquettes-and-apple-jelly-5720-1.webp\" alt=\"Ingredients for pulled pork croquettes and apple jelly\" title=\"Ingredients for pulled pork croquettes and apple jelly\"><\/p>\n<p>Gather the ingredients for a savoury pork filling, a crisp coating and apple jelly to serve alongside.<\/p>\n<p><strong>Ingredients for pulled pork croquettes with apple jelly<\/strong><\/p>\n<ul>\n<li><strong>400 g cooked, shredded pork<\/strong> \u2014 roast leg or shoulder works well. If using leftovers, use pork that was cooled promptly, refrigerated and has not already been reheated. Cooked shredded chicken is an alternative.<\/li>\n<li><strong>About 200 g plain mashed potato<\/strong> \u2014 roughly one medium potato, cooked and mashed without added milk. Well-cooked mashed cassava is an alternative, but adjust the amount to achieve a firm mixture.<\/li>\n<li><strong>1 large egg for the filling, plus 1\u20132 beaten eggs for coating<\/strong> \u2014 the original ingredient list omitted the coating eggs. For a fully plant-based variation, both the filling and coating need suitable replacements.<\/li>\n<li><strong>About 50 g dried breadcrumbs, plus extra for coating<\/strong> \u2014 start with this approximate equivalent of half a cup and adjust the filling\u2019s texture. Panko makes a crisp outer coating.<\/li>\n<li><strong>Up to 30 g plain flour, plus extra for coating<\/strong> \u2014 add gradually only if the filling needs more binding.<\/li>\n<li><strong>\u00bd small onion, finely chopped<\/strong> \u2014 cook until softened before adding. Dried onion is an alternative if softened according to its instructions.<\/li>\n<li><strong>2 garlic cloves, crushed<\/strong> \u2014 cook briefly with the onion. Alternatively, season with a little garlic powder.<\/li>\n<li><strong>4 tablespoons chopped parsley and chives<\/strong> \u2014 fresh herbs add colour and flavour.<\/li>\n<li><strong>Salt, to taste<\/strong> \u2014 begin with very little, as roast pork may already be well seasoned.<\/li>\n<li><strong>\u00bd teaspoon ground black pepper<\/strong> \u2014 or less to taste; chilli flakes are an optional alternative.<\/li>\n<li><strong>1 teaspoon sweet paprika, optional<\/strong> \u2014 for colour and mild pepper flavour. Use smoked paprika if you specifically want a smoky note.<\/li>\n<li><strong>Neutral oil<\/strong> \u2014 1 tablespoon for the onion, plus enough for frying in a suitable pan. The amount depends on the pan; never overfill it. For baking, use a little oil to brush the croquettes.<\/li>\n<li><strong>About 120 ml apple jelly<\/strong> \u2014 for serving. Apple compote or apple sauce gives a less glossy but equally useful alternative; sweetness varies.<\/li>\n<\/ul>\n<p><strong>Before you start<\/strong><\/p>\n<p>Expect roughly <strong>18\u201322 croquettes<\/strong>, depending on their size. Add dry ingredients gradually. Do not taste filling containing raw egg or flour: cook a small sample thoroughly before checking the seasoning.<\/p>\n<h2>How to make pulled pork croquettes with apple jelly<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/shaping-and-coating-pulled-pork-croquettes-5720-2.webp\" alt=\"Shaping and coating pulled pork croquettes\" title=\"Shaping and coating pulled pork croquettes\"><\/p>\n<ol>\n<li><strong>Prepare the aromatics and pork:<\/strong> soften the onion in 1 tablespoon oil, add the garlic briefly, then let the mixture cool. Shred the cooked pork and remove excess fat. Do not separately reheat leftover pork at this stage; it will be heated through when the croquettes cook.<\/li>\n<li><strong>Mix the filling:<\/strong> combine the pork, cooled onion and garlic, mashed potato, one egg, herbs, a little salt, pepper and optional paprika. Keep chilled ingredients out of the fridge only as long as needed.<\/li>\n<li><strong>Adjust the texture:<\/strong> add the breadcrumbs, then a little of the 30 g flour only if needed. The mixture should hold together when shaped without becoming dry and floury.<\/li>\n<li><strong>Check the seasoning safely:<\/strong> cook a small sample until steaming hot throughout, then taste it. Twenty seconds in a microwave is not a reliable cooking time for a mixture containing raw egg and flour.<\/li>\n<\/ol>\n<p><strong>Shaping and coating<\/strong><\/p>\n<ol start=\"5\">\n<li><strong>Shape the croquettes:<\/strong> lightly oil your hands and form compact balls or small patties of about 35 g. Chill briefly if the mixture is too soft to handle.<\/li>\n<li><strong>Coat them:<\/strong> put extra flour, the additional beaten eggs and extra breadcrumbs in three separate dishes. Coat each croquette with flour, then egg, then breadcrumbs or panko.<\/li>\n<li><strong>Fry:<\/strong> heat the oil to 170\u2013180\u00b0C and cook in small batches. Begin checking after about 3\u20134 minutes, but ensure the centres are steaming hot and fully cooked, not merely browned outside. A clean probe should show 70\u00b0C for two minutes or an equivalent safe time and temperature. Drain on kitchen paper.<\/li>\n<li><strong>Alternatively, bake:<\/strong> arrange on a lined tray, brush lightly with oil and bake at 200\u00b0C conventional\/180\u00b0C fan. Turn halfway and begin checking around 20\u201325 minutes. Continue as needed until golden and steaming hot throughout.<\/li>\n<li><strong>Finish and serve:<\/strong> gently warm the apple jelly if you want it looser. Spoon a little onto each cooked croquette or serve it separately so guests can choose how much to add.<\/li>\n<li><strong>Plan leftovers carefully:<\/strong> if these croquettes used previously chilled leftover pork, their cooking is the meat\u2019s reheating step: make only what you will eat and do not plan another reheating cycle. Storage and reheating options below apply only where the meat has not already been reheated.<\/li>\n<\/ol>\n<h2>Pulled pork croquette variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/golden-croquettes-with-a-sweet-apple-accompaniment-5720-3.webp\" alt=\"Golden croquettes with a sweet apple accompaniment\" title=\"Golden croquettes with a sweet apple accompaniment\"><\/p>\n<ul>\n<li><strong>Cheese-filled croquettes<\/strong> \u2014 enclose a small 5\u201310 g cube of Cheddar or mozzarella in each portion. The original suggestion of 30 g cheese inside a 35 g croquette was disproportionate; seal the filling fully.<\/li>\n<li><strong>Plant-based variation<\/strong> \u2014 replace the pork with well-drained cooked lentils or young jackfruit, starting with about 300 g and adjusting the binding ingredients. A mixture of 1 tablespoon ground flaxseed and 3 tablespoons water can replace the filling egg; use a suitable plant-based coating too. Check all ingredients and trial a small batch.<\/li>\n<li><strong>Apple and walnut<\/strong> \u2014 add a small handful of finely diced green apple and about 25\u201330 g chopped walnuts. Keep the pieces small and adjust the binding if the apple adds moisture. Nuts introduce an additional allergen.<\/li>\n<li><strong>Spicy croquettes<\/strong> \u2014 add chilli flakes or finely chopped jalape\u00f1o to taste, starting with less than a teaspoon of flakes. Serve with a mild apple accompaniment.<\/li>\n<li><strong>Extra-crisp coating<\/strong> \u2014 use panko and, if desired, mix in 2 tablespoons finely grated Parmesan. Check dietary suitability and allergens; Parmesan is not suitable for a vegan version.<\/li>\n<li><strong>Mini party bites<\/strong> \u2014 shape smaller portions of about 20 g and begin checking them earlier. Cook the centres through and serve with small portions of apple jelly. Avoid sharp picks where young children will be eating.<\/li>\n<li><strong>Oven or air fryer<\/strong> \u2014 brush with oil and follow the oven method above, or use an air fryer at about 190\u00b0C. Start checking after 12\u201315 minutes, turn as needed and continue until cooked through; time varies with size and appliance.<\/li>\n<li><strong>Alternative binder<\/strong> \u2014 well-cooked mashed cassava can replace potato, with the quantity adjusted to texture. Chickpea flour is a dry ingredient and is not a direct like-for-like replacement for moist mash; test that variation separately.<\/li>\n<\/ul>\n<p><strong>Quick adaptation tips<\/strong><\/p>\n<ul>\n<li>Taste only a thoroughly cooked sample when adjusting salt and spices.<\/li>\n<li>If the mixture is too wet, add breadcrumbs gradually. Avoid using large amounts of flour that can make the centre heavy.<\/li>\n<li>Baking or air frying with a light coating of oil uses less added frying oil, though the overall recipe still depends on the ingredients.<\/li>\n<li>Mild cheese works well with apple, while a less sweet apple sauce can balance a spicy filling.<\/li>\n<\/ul>\n<p><strong>Flavour ideas:<\/strong> try apple jelly with Cheddar, apple sauce with shredded chicken, or a tart apple accompaniment with walnuts.<\/p>\n<h2>Choosing the pork and apples<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/cooked-shredded-pork-and-apples-for-croquettes-5720-4.webp\" alt=\"Cooked shredded pork and apples for croquettes\" title=\"Cooked shredded pork and apples for croquettes\"><\/p>\n<ul>\n<li><strong>How much pork:<\/strong> this recipe needs 400 g cooked meat, not a whole joint. If planning a roast as well, choose its size for your meal and expected cooked yield.<\/li>\n<li><strong>Bone-in or boneless:<\/strong> either can work. Boneless pork is easier to portion and shred; carefully remove every bone and piece of gristle.<\/li>\n<li><strong>Fat and texture:<\/strong> tender cooked meat makes a better filling than dry shreds. Remove excess fat rather than relying on a thick fatty layer to make the croquettes moist.<\/li>\n<li><strong>Condition and dates:<\/strong> check the packaging, storage instructions and use-by date. Discard meat showing spoilage, but remember that normal colour and smell cannot prove it is safe.<\/li>\n<li><strong>Storage and sourcing:<\/strong> buy from a reputable supplier, keep meat chilled and follow its label. Frozen meat can also be suitable when thawed safely in the fridge.<\/li>\n<\/ul>\n<p><strong>Choosing apples<\/strong><\/p>\n<ul>\n<li><strong>Varieties:<\/strong> Granny Smith adds tartness; Gala and Fuji are sweeter; Braeburn offers a balance. For homemade apple sauce, British cooking apples such as Bramley are another option.<\/li>\n<li><strong>Firmness:<\/strong> choose sound fruit and avoid mould, extensive bruising or soft, damaged areas.<\/li>\n<li><strong>Flavour:<\/strong> variety and ripeness matter more than fruit size. Taste the apple or finished sauce before adding extra sugar.<\/li>\n<li><strong>Preparation:<\/strong> wash the apples and remove the core and seeds. Peel them if the sauce or filling needs a smoother texture.<\/li>\n<\/ul>\n<p><strong>Substitutions and combinations<\/strong><\/p>\n<ul>\n<li><strong>Instead of pork leg:<\/strong> use cooked shredded pork shoulder or chicken, observing the same storage and reheating limits.<\/li>\n<li><strong>Instead of apple jelly:<\/strong> try pear jelly or apple compote with a little cinnamon, adjusting the serving amount to its sweetness.<\/li>\n<li><strong>Balance:<\/strong> a tart apple accompaniment contrasts with a rich, savoury croquette. Serve it separately if guests have different preferences.<\/li>\n<\/ul>\n<p><strong>Buying and storing ingredients<\/strong><\/p>\n<ul>\n<li><strong>Buying:<\/strong> choose well-handled meat from a reliable shop and fruit in good condition.<\/li>\n<li><strong>Cooked pork:<\/strong> cool promptly, refrigerate within two hours at 5\u00b0C or below and use within 48 hours, or freeze promptly. Count from the original cooking time; making croquettes does not reset the clock.<\/li>\n<li><strong>Apples:<\/strong> store whole fruit in a cool place or the fridge\u2019s fruit drawer and check it regularly. Storage life varies by variety and condition; refrigerate cut fruit and use it promptly.<\/li>\n<\/ul>\n<p><strong>Cook a small sample<\/strong> before shaping the full batch. This lets you adjust the seasoning without tasting raw egg or flour.<\/p>\n<h2>Pairings and occasions<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pork-croquettes-with-separate-bowls-of-apple-jelly-5720-5.webp\" alt=\"Pork croquettes with separate bowls of apple jelly\" title=\"Pork croquettes with separate bowls of apple jelly\"><\/p>\n<p>Choose accompaniments that balance the pork\u2019s savoury flavour and the apple jelly\u2019s sweetness.<\/p>\n<p><strong>What to drink or serve alongside<\/strong><\/p>\n<ul>\n<li><strong>Pilsner or wheat beer<\/strong> \u2014 a crisp or gently fruity option alongside the croquettes.<\/li>\n<li><strong>Brut sparkling wine or dry Prosecco<\/strong> \u2014 acidity and bubbles offer a contrast to the rich filling.<\/li>\n<li><strong>A fresh white wine<\/strong> \u2014 Sauvignon Blanc can complement apple and herbs.<\/li>\n<li><strong>Alcohol-free drinks:<\/strong> sparkling water with lemon or an explicitly alcohol-free apple drink. Ordinary British cider contains alcohol.<\/li>\n<li><strong>Sides and sauces<\/strong> \u2014 try a green salad, a little red onion chutney or herb mayonnaise, checking any additional allergens.<\/li>\n<\/ul>\n<p><strong>When to serve them<\/strong><\/p>\n<ul>\n<li>At drinks parties, offer small portions with napkins and a separate dipping sauce.<\/li>\n<li>For an informal lunch, serve as a starter or alongside a fresh salad.<\/li>\n<li>At Christmas or New Year, the pork-and-apple combination fits naturally among other festive dishes.<\/li>\n<li>For a family gathering, use safely stored roast pork in a freshly cooked batch and plan to eat it then.<\/li>\n<\/ul>\n<p><strong>Planning portions<\/strong><\/p>\n<ul>\n<li><strong>Size:<\/strong> around 30\u201340 g per croquette works for a substantial appetiser. Allow roughly 3\u20134 each depending on the rest of the menu.<\/li>\n<li><strong>Temperature:<\/strong> serve freshly cooked croquettes hot, allowing very hot fillings to cool enough to eat.<\/li>\n<li><strong>Presentation:<\/strong> arrange on a clean platter or serving board with small pots of apple jelly and fresh herbs.<\/li>\n<li><strong>Individual portions:<\/strong> small sauce pots or serving spoons make larger gatherings easier to manage.<\/li>\n<\/ul>\n<p><strong>Practical serving tips<\/strong><\/p>\n<ul>\n<li>Warm firm jelly gently if you prefer a looser texture, rather than thinning every portion in advance.<\/li>\n<li>If holding food hot for an event, keep the food itself at 63\u00b0C or above and check with a suitable probe. An oven dial set to a low temperature does not prove the croquettes are being held safely.<\/li>\n<li>Try apple-and-cinnamon compote or pear jelly when varying the drinks and side dishes.<\/li>\n<li>Offer a clearly identified vegetarian or vegan option separately, with its own serving utensils and appropriate ingredients.<\/li>\n<\/ul>\n<p><strong>Test the finished combination<\/strong> in a small batch before making party quantities.<\/p>\n<h2>Storing, freezing and using leftovers<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/croquettes-stored-in-food-containers-5720-6.webp\" alt=\"Croquettes stored in food containers\" title=\"Croquettes stored in food containers\"><\/p>\n<p>Storage depends on the pork\u2019s history. Cooking chilled leftover pork into croquettes reheats it: do not then plan to reheat those croquettes again. The options below are for a batch whose meat has not already undergone a reheating cycle, and all time limits run from the original cooking.<\/p>\n<p><strong>Refrigerated storage<\/strong><\/p>\n<ul>\n<li><strong>Container:<\/strong> use a clean covered container after cooling promptly.<\/li>\n<li><strong>Time:<\/strong> refrigerate within two hours at 5\u00b0C or below and use within 48 hours of the earliest cooking of the ingredients, or sooner if an ingredient requires it. Do not extend the period by reshaping leftovers.<\/li>\n<li><strong>Texture:<\/strong> drain fried croquettes on kitchen paper before packing. This removes surface oil but does not extend safe storage.<\/li>\n<\/ul>\n<p><strong>Freezing<\/strong><\/p>\n<ul>\n<li><strong>Cool promptly:<\/strong> avoid leaving food at room temperature for hours while waiting for it to become completely cold. Chill or freeze within two hours of cooking.<\/li>\n<li><strong>Freeze separately:<\/strong> place suitable portions on a lined tray without touching and freeze until firm, then pack. The time needed depends on their size and freezer.<\/li>\n<li><strong>Packaging:<\/strong> use freezer-safe containers or bags, remove excess air and label with the contents and original cooking date.<\/li>\n<li><strong>Quality guideline:<\/strong> use within about three months for best quality. Freezing does not make previously mishandled food safe or allow repeated reheating.<\/li>\n<\/ul>\n<p><strong>Thawing and reheating<\/strong><\/p>\n<ol>\n<li><strong>Thaw in the fridge:<\/strong> allow enough time for the centres to thaw fully, often overnight depending on size. Use within 24 hours of complete thawing and only reheat if the food has not already been reheated.<\/li>\n<li><strong>Oven:<\/strong> an oven helps restore crispness. Start checking after 8\u201312 minutes at 200\u00b0C conventional\/180\u00b0C fan, but continue until the centres are steaming hot throughout.<\/li>\n<li><strong>Air fryer:<\/strong> around 180\u2013190\u00b0C can work; start checking after 6\u201310 minutes and continue as needed. Do not use exterior browning as the only sign of readiness.<\/li>\n<li><strong>Frying again:<\/strong> avoid treating a brief second fry as a reliable reheating method. It can brown the coating before the centre is hot enough; use a controllable oven method for an eligible batch.<\/li>\n<li><strong>Microwave:<\/strong> follow the appliance guidance, turn the food and allow standing time. Heat until steaming hot throughout; 30\u201345 seconds is not a universal safe time, and the coating will soften.<\/li>\n<li><strong>Check the centre:<\/strong> a clean probe can confirm 70\u00b0C for two minutes or an equivalent safe time and temperature. Reheat only once. Heating cannot reliably undo earlier poor storage.<\/li>\n<\/ol>\n<p><strong>Other ways to serve a suitable batch<\/strong><\/p>\n<ul>\n<li><strong>Sandwich:<\/strong> slice freshly cooked croquettes and serve with leaves, mayonnaise and a little apple jelly.<\/li>\n<li><strong>Warm salad:<\/strong> add pieces from a freshly cooked batch to leaves, diced apple and dressing.<\/li>\n<li><strong>Pitta filling:<\/strong> serve fresh croquette pieces with red onion and yoghurt sauce.<\/li>\n<li><strong>Quick meal:<\/strong> serve freshly cooked croquettes with rice and saut\u00e9ed peppers rather than repeatedly frying stored leftovers.<\/li>\n<li><strong>Eggs and croquettes:<\/strong> serve freshly cooked pieces alongside an omelette. Do not use another dish as a reason to reheat previously reheated pork again.<\/li>\n<\/ul>\n<p><strong>Safety and quality reminders<\/strong><\/p>\n<ul>\n<li><strong>Avoid repeated freezing and reheating:<\/strong> for this recipe, freeze portions once and use them after safe thawing. Keep track of whether the pork has already been reheated.<\/li>\n<li><strong>Do not rely on smell or colour:<\/strong> discard food showing spoilage, but also discard it if its storage time or temperature is uncertain even when it looks normal.<\/li>\n<li><strong>Label clearly:<\/strong> record the original cooking and freezing dates so older ingredients are not mistaken for a new batch.<\/li>\n<li><strong>Cook close to serving time<\/strong> for the best texture and simpler temperature control.<\/li>\n<\/ul>\n<h2>Final thoughts<\/h2>\n<p>Pulled pork croquettes with apple jelly make a satisfying savoury snack with a fruity contrast. Plan around the pork\u2019s original cooking and storage, keep the filling firm and cook the centres thoroughly.<\/p>\n<p>Thank you for reading. Visit <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas<\/a> for more festive recipes and seasonal inspiration.<\/p>\n<h2>FAQ \u2014 Pulled Pork Croquettes with Apple Jelly<\/h2>\n<h3>Can I use leftover roast pork?<\/h3>\n<p>Yes, if it was cooled promptly, refrigerated at 5\u00b0C or below, is within its safe storage period and has not already been reheated. Shred it cold into the filling. Cooking the croquettes reheats the pork, so make a batch to eat then rather than reheating it again later.<\/p>\n<h3>How can I keep the apple accompaniment from being too sweet?<\/h3>\n<p>Choose a tart apple sauce or serve a small amount of jelly on the side. A little cider vinegar can balance the flavour, but it does not remove the jelly\u2019s sugar.<\/p>\n<h3>Can I bake the croquettes instead of frying?<\/h3>\n<p>Yes. Brush lightly with oil and bake at 200\u00b0C conventional\/180\u00b0C fan, turning halfway. Start checking after 20\u201325 minutes and continue until cooked through. An air fryer at about 190\u00b0C is another option; timings vary, so check the centre.<\/p>\n<h3>What is the best way to freeze and thaw them?<\/h3>\n<p>Freeze only a suitable batch with a known cooking history, cool promptly and pack portions once firm. Label with the original cooking date. Thaw fully in the fridge, use within 24 hours and do not reheat if the pork has already been reheated.<\/p>\n<h3>Is a vegetarian or vegan version possible?<\/h3>\n<p>A separate variation can use drained cooked lentils or young jackfruit, with the binding adjusted. For vegan croquettes, replace both the filling egg and egg coating and check the breadcrumbs and jelly. Gluten-free is a different requirement: it needs suitable replacements for both flour and breadcrumbs.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking your food<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/food-safety-and-hygiene\/food-allergies-intolerances-and-coeliac-disease\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: food allergies and intolerances<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Turn cooked pork into crisp pulled pork croquettes with apple jelly. 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