g
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat oven to 150oc
- Heat a pan or grill and brown the pork cut on all sides.
- Put the onion, carrot and celery in a gastronorm tray, sit the pork on top.
- Mix together the garlic, oregano, tomato paste and pepper, spread this over the pork.
- Pour the stock into the tray and cover with grease proof paper and foil.
- Cook the larger cuts for 4 – 4 ½ hours or until coming away from the bone, the smaller cuts will only need approx. 2 – 2 ½ hours.
- Rest for 20 – 30 minutes once out of the oven, pull the meat from the bones and shred, strain the vegetables and discard, mix the reserved cooking liquid with the meat and store in a covered container until required.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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