Pulled Pork with Sticky Beetroot & Red Onion

Pulled Pork with Sticky Beetroot & Red Onion

 

 

Ingredients

 

For the Pork

3-5kg Pork shoulder joint

1 tbsp cumin seeds

2 tspn cumin powder

1 tspn fennel seeds

2 tbsp olive oil

generous pinch sea salt & pepper

1 bottle cider

300ml stock (chicken, pork or veg)

 

For the Beetroot

3 large beetroot (tennis ball size)

2 large red onion

1 tbsp olive oil

2 tbsp balsamic vinegar

4 sprigs fresh thyme (chopped)

 

For the dressing

creme fraiche

pinch of lightly toasted & crushed cumin seeds

squeeze of lemon juice

salt & pepper

 

Directions

 

Pulled pork

 

– Pre-heat oven to 240

– Pour boiling water over skin side of meat then pat dry (this helps with creating the perfect crackling!)

– Mix all the dry pork ingredients with the olive oil and rub into the meat

– Place the meat in a roasting tray – pouring the bottle of cider into the bottom of the tray

– Put the pork in the oven for 30-40 minutes to crisp up the crackling

– Turn the oven down to 130 and cook for a further 30 minutes

– Remove the tray from the oven and add the stock to the bottom of the tray – cook for a further 2 hours.

-After the 2 hours – remove the tray from the oven and cover with a double layer of tinfoil, return to the oven for a further 3-4 hours (depending on the size of joint) until the meat crumbles

– Take the pork out of the oven and rest for at least half an hour (under the tinfoil)

 

– When the pork has rested use 2 forks to crumble the meat and serve in a lovely roll with the sticky beetroot & red onion, creme fraiche dressing and some rocket or watercress.

 

Sticky beetroot

 

– Leaving the skin on the beetroot boil for 30-40 minutes

– Peel the skin off and cut into 8 (about the same size as an orange segment)

– Slice the red onion and mix with the beetroot and all the other ingredients in a roasting dish

– Cover with foil and roast for approx 1 hour at 200 or if cooking at the same time as the pork 2-2 1/5 hours at 130.

(Disclosure the recipe & photo are from Packington)

Pulled pork with Sticky Beetroot & Red Onion

Dressing

– Mix all the dressing ingredients together – can be kept in the fridge until ready to use.

 

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