PULLED PORK WITH SPICED CARROT & FENNEL SALAD

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This pork dish is traditionally a barbecued joint, which becomes so meltingly tender you can pull it apart with a fork. Here it is slow-cooked and served with a crunchy salad.

INGREDIENTS

  • 1.9kg shoulder of pork off the bone (about 2.1kg on the bone), rind scored
  • Salt and freshly ground black pepper

FOR THE RUB:

  • 2 tablespoons olive oil
  • 2 tablespoons runny honey
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fennel seeds
  • 1 tablespoon paprika
  • 1 garlic clove, crushed
  • 2 onions, thickly sliced

FOR THE SPICED CARROT & FENNEL SALAD:

  • 2 heads fennel, outer layer removed and trimmed
  • 550g carrots, peeled and ends cut off
  • 125g radishes, trimmed and finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 2 teaspoons black onion seeds
  • 2 tablespoons grainy mustard
  • 3 teaspoons white-wine vinegar
  • 1 teaspoon caster sugar
  • 3 tablespoons cold-pressed rapeseed oil

TO SERVE:

  • Roast potato wedges and sour cream

 

METHOD

  1. Remove the crackling rind and rub the meat with a little salt and pepper. Mix together the remaining rub ingredients except the onions and spread over the meat. Cover and chill, preferably overnight, keeping the rind separate.
  2. Bring the meat to room temperature about 30-40 minutes before cooking. Heat the oven to 150°C/fan oven 130°C/mark 2. Lay the onions in a roasting tin and place the pork on top. Pour in 300ml water. Cover the meat with the crackling rind and cover the tin with aluminium foil. Cook for 4 hours.
  3. For the salad, finely slice the fennel and carrots on a mandoline or coarsely grate if you do not have one. Mix together in a bowl and stir in the radishes, chilli and onion seeds. In a small bowl whisk together the mustard, vinegar, sugar and oil. Pour over the vegetables and mix well. Season with salt and freshly ground black pepper.
  4. When the meat has had 4 hours’ cooking, remove from the oven. Heat the grill to high. Lift off the crackling, place on a baking tray and cook under the grill for about 5 minutes until puffed and crispy. Remove and break into pieces to serve as a snack or with the pork. Place the pork on a serving plate and pull the meat into ribbons. Serve with the salad and potato wedges with sour cream.

To drink:  full-bodied, fruity whites will match this pork and its accompanying salad, but Castello di Luzzano Vena Rossa Gutturnio 2011, £8.95, The Wine Society is also a good choice, as is El Mago Organic Garnacha 2011from Spain, £9.75, Great Western Wine. Wine details correct at original magazine publication date.

From the July 2013 issue of House & Garden. Recipe by Caroline Barty; photograph by Stuart Pitkin; food preparation & styling by Louisa Carter; wine recommendations by Joanna Simon; table styling by Alexander Breeze. 

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Source: [House and Garden]

 

 

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