Pulled pork

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Allergen – None. Gluten, dairy and egg free.

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g GF Gluten free EF Egg free DF Dairy free Main meal

Ingredients

Pork leg or shoulder - 850 grams (Bone in, scored)

Onion – brown - 180 grams (Rough chopped)

Carrot - 150 grams (Rough chopped)

Celery - 150 grams (Rough chopped)

Garlic – crushed - 20 grams

Oregano – dried - ½ tsp.

Tomato paste - 1 tbsp.

Pepper – black - ½ tsp.

Veg stock - 250 ml (Reduced salt)

Pork leg or shoulder - 1.7 kg (Bone in, scored)

Onion – brown - 360 grams (Rough chopped)

Carrot - 300 grams (Rough chopped)

Celery - ½ bunch (Rough chopped)

Garlic – crushed - 40 grams

Oregano – dried - 1 tsp.

Tomato paste - 2 tbsp.

Pepper – black - 1 tsp.

Veg stock - 500 ml (Reduced salt)

Pork leg or shoulder - 8.5 kg (Bone in, scored)

Onion – brown - 1.8 kg (Rough chopped)

Carrot - 1.5 kg (Rough chopped)

Celery - 1 ¼ bunches (Rough chopped)

Garlic – crushed - 200 grams

Oregano – dried - 15 grams

Tomato paste - 200 grams

Pepper – black - 20 grams

Veg stock - 2.5 litres (Reduced salt)

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.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.