Pulled pork baguettes with salsa

The secret to this meat being melt-in-the-mouth is to cook it long and very slow.  Get in in the oven early! We’ve cooked a massive piece of pork shoulder because it’s good value and such an easy way to serve up filling food.

Cooks whilst you’re out

SERVES 20

PREP 10 MINS

COOK 8 HOURS

4tbsp fennel seeds

1tbsp coriander seeds

2tbsp sea salt

4 carrots, roughly chopped

3 onions, roughtly chopped

3 garlic cloves, crushed

few sprigs rosemary

2.8kg  whole boneless pork shoulder, skin scored (ask the butcher to do this)

900ml chicken stock

To serve:

20 white rolls

2 x 220g red pepper and tomato salsa (we like Tracklements)

2 x 140g packets wild rocket

 

1 Heat oven to Gas 9, 250C. Crush the fennel and coriander seeds with salt in a pestle and mortar – or whiz together in a mini processor to crush.

2 Put the carrots, onions and garlic and thyme in a large roasting tin.

3 Spread the salty mixture over the pork and put on top of the vegetables. Cook for 20—30 mins until starting to turn brown.

4 Reduce oven to 140C, Gas 1. Pour the chicken stock around the pork and cover with foil.

5 Cook for 8 hours until the pork is so tender you can pull it apart with a couple of forks. Remove foil, increase heat to maximum heat to crisp up crackling if needed for 15 mins.

6 Serve the rolls with salsa, shredded pork and rocket.

Per serving; 362 cals, 7.5g fat (2g sat fat), 36g carbs