Vickys Balsamic Pulled Pork, GF DF EF SF NF

Name: Vickys Balsamic Pulled Pork, GF DF EF SF NF
Total time: 15600 s
Yield: 8 servings
Cuisine: British
Ingredients: 1 1/2 kg boneless pork shoulder; 1 tsp salt; 1 tsp black pepper; 3 tbsp oil, divided; 3 large onions, chopped; 8 carrots, chopped; 2 tsp sage leaves, finely chopped; 1 tsp thyme, finely chopped; 3 cloves garlic, finely chopped; 3 tbsp brown sugar; 120 ml balsamic vinegar; 480 ml chicken stock; 180 ml water; 70 g cornflour / cornstarch to thicken gravy

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This is delicious alternative to a barbeque pulled pork. It tastes sweet with a little tang, not vinegary as you might imagine and this quantity will give you enough for leftovers for sandwiches!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

This is delicious alternative to a barbeque pulled pork. It tastes sweet with a little tang, not vinegary as you might imagine and this quantity will give you enough for leftovers for sandwiches!

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Ingredients

260 mins

8 servings

1 1/2 kgboneless pork shoulder
1 tspsalt
1 tspblack pepper
3 tbspoil, divided
3large onions, chopped
8carrots, chopped
2 tspsage leaves, finely chopped
1 tspthyme, finely chopped
3 clovesgarlic, finely chopped
3 tbspbrown sugar
120 mlbalsamic vinegar
480 mlchicken stock
180 mlwater
70 gcornflour / cornstarch to thicken gravy

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Steps

260 mins

1

Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!)
2

Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon
3

Heat another tablespoon of oil and cook off the carrots until lightly browning
4

Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions
5

Heat the last tablespoon of oil and brown the pork joint on all sides
6

Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved
7

Pour over the pork joint, adding in the carrot & onions
8

Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender
9

Remove the pork and set aside for just now
10

Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore
11

Pull the pork, removing any further fat, then add back into the gravy
12

Stir through to reheat the pork
13

Serve with mashed potatoes and green vegetables or in burger buns

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on January 16, 2016 16:42

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!