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




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