Pulled Pork Lasagne



Pulled Pork Lasagne

There is nothing I love more than stuffing myself full of pork. But imagine for a second that this succulent slow cooked meat, was surrounded in a rich cheesy sauce. That my friends is heaven. This Lasagne is something truly special: pure melt in the mouth deliciousness. Enjoy.

What You’ll Need:

  • Pork Shoulder joint, about 2kg, boned out and skin removed
  • 2 tbsps paprika
  • 2 tbsps fennel seed, coarsely ground
  • 1 tbsp black pepper, coarsely ground
  • 2 tbsps sugar, mixed with 1/2 tbsp salt
  • 1/2 tbsp cumin, coarsely ground
  • 3 cloves garlic, grated
  • 300ml dry cider
  • 400g Passata
  • Fresh lasagne sheets
  • parmesan, grated
  • mozzarella
  • ricotta
  • olive oil
  • salt

How You Make It:

  1. Bring your pork up to room temperature and grab a big casserole. Brown the pork joint in oil until nicely coloured on both sides. Remove from the heat, leave to cool briefly, then chuck in your dry rub ingredients- fennel, paprika, cumin, pepper, salt, sugar and garlic. Pour in your cider, put a tight fitting lid on top of your pot (or a few layers of foil), and pop in an oven preheated to 140ºC/280ºF for 4 or so hours, checking after 3.
  2. Remove from the heat and leave to rest for 20 minutes in the leaving the lid on. Shred the pork well in its juice, then add your passata.
  3. Lay down half of your pork (or less if you have lots) in the bottom of a lasagne dish. Add mozzarella and parmesan, a layer of lasagne sheets, then repeat. Top with ricotta, more mozzarella and parmesan then bake at 200ºC/400ºF for 30 minutes.
  4. Devour.

More Magic

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