Pulled pork & roasted veggies

Pulled pork 04

Do you slow-roast until meat comes apart? It’s the best isn’t it?
I love oven meals: once the food is in, you can just do whatever you want, like play with your kids!
BLW adaptable: Roasted veggies will be perfectly roasted and mushy. Meat if a bit too stringy at this state, but you could process it.

Preparation: 20min. Cooking: 3hrs

Pork shoulder: 600-800g
Potatoes of choice: 600g
Zucchini:300g, julienned
Shallot: peeled and cut in half
Beer: 1
Olive oil: 3tbsp
Carrots: 150g grated
Red cabbage: 200g grated
Ginger: 1tsp grated
Lemon: 1/2
Olive oil: 1 tbsp
Parsley: a few sprigs

Let’s do it:

  1. Season meat and place in a oven dish that can contain the beer.
  2. Place in oven at 150C at least 3hours before dinner.
  3. As the meat cooks slowly paste the beer over it. Turn the roast once or twice to get even colouring, paste occasionally with beer.
  4. Toss vegetables in olive oil and season.
  5. One hour before the end of cooking place vegetables in the oven.
  6. Whisk lemon, olive oil and ginger together, drizzle over the grated vegetables.
  7. Sprinkle parsley.

Bon appétit

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