for the pork;
3-5kg pork shoulder joint
2 tbsp cumin seeds
2 tsp cumin powder
1 tbsp fennel seeds
2 tbsp olive oil
Generous pinch sea salt and pepper
250ml stock (chicken, veg or pork)
for the beetroot;
4 large beetroot (tennis ball size) or 6 small
2 large red onion
2 tbsp olive oil
3 tbsp balsamic vinegar
4 sprigs fresh thyme
3 cloves garlic (crushed)
for the dressing;
375g crème fraîche
1 tbsp lightly toasted and crushed Cumin seeds
Juice from 1 squeezed lemon and Grated rind
Salt and pepper
Cooking time: 7 hours
- Pulled Pork - Pre-heat oven to 245C. In a roasting tray pour boiling water over skin side of meat – pour out then pat the meat dry, mix the spices with the olive oil and rub over the meat.
- Pour the cider into the bottom of the tray and place in the oven for 30-40 minutes.
- Turn the oven down to 130C and cook for a further 30 minutes.
- Add the stock to the bottom of the tray and cook for a further two hours.
- Cover with a double layer of tinfoil and continue cooking for a further 3-4 hours. The meat is ready when a couple of forks can be used to shred it easily.
- Take the pork out of the oven and rest for at least half an hour (under the tinfoil).
- Sticky beetroot - Boil the beetroot whole for 30-40 minutes. Peel the skin off and cut into small segments – add the sliced red onion and all the other ingredients in an ovenproof dish, cover with foil and roast for approx 1 hour at 200C or approx 2 hours if cooking with the pork. Remove the foil for the last 20 minutes.
- Dressing - Mix all the dressing ingredients together – this can be done in advance and kept in the fridge until ready to serve.
- When the pork has rested use 2 forks to crumble the meat and serve in a crusty roll with the sticky beetroot, crème fraîche dressing and some rocket or watercress.