Pulled Pork with Salsa Verde and Fennel Slaw


Pulled Pork with Salsa Verde and Fennel Slaw


3x Carrots

2x Onions

2x Garlic cloves

1x Sprig rosemary

1x Sprig thyme

1tsp Salt

1tsp Pepper

1kg Shoulder pork

500ml Dry cider

3x Salted anchovy

1tsp Dijon mustard

3tbsp Red wine vinegar

6tbsp Extra virgin olive oil

2x Fennel bulbs

3x Apples

1x Lemon


Chop up the carrots, onions, garlic and herbs before adding to a large ovenproof pan with a lid. 

Set the pork on top of the vegetables, then drizzle with olive oil and sprinkle with salt and pepper. 

Pour the cider over the pork, then place the lid onto the pan and put in the oven for 2 & 1/2 hours. 

After 2 & 1/2 hours remove the lid and return to the oven for a further 30-40 minutes.

While the pork is finishing make the salsa verde by chopping the garlic and anchovy and place in a bowl with the dijon mustard, red wine vinegar and olive oil. 

Chop the flat-leaf parsley and mint together and stir into the sauce. 

Take the salsa and season with salt and pepper to your required preference.

To make the slaw, finely slice the fennel and chop the apples into matchsticks. 

Mix the fennel and apple in a mixing bowl. 

Squeeze the lemon juice on the fennel and apple, then finish with a drizzle of olive oil. 

When the pork is cooked remove from the oven and leave to rest for 10 minutes, before pulling the meat and serving in bread rolls with the salsa verde and fennel slaw.

Products Used:

MasterClass Cast Aluminium 5 Litre Casserole Dish

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass Salt or Pepper Mill (17cm) - Dark Grey

MasterClass Smart Space Stainless Steel Three Piece Bowl Set with Colander

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Deluxe Stainless Steel 30cm Food Tongs