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RECIPE

Pulled pork with sage, apples and pears

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This Italian-inspired dish of pork shoulder slow-roasted with herbs, cider and dried fruit, will fill your home with rich and delicious aromas. The depth of sweet fruity flavours will provide the perfect winter comfort food. Serve it on creamy polenta and finish it off with the pear gremolata.

 

Pork

1,5 kg pork shoulder, excess fat removed and the skin scored

30 ml (2 tbsp) wholegrain mustard

5 large leeks, cut in thick diagonal slices

100 g Cecilia’s Farm Pink Lady® Apple Wedges

150 g Cecilia’s Farm Bon Chrétien Pears, halved lengthwise

8-10 sprigs fresh thyme

20-25 fresh sage leaves

2 bay leaves

5 thick strips of lemon rind

2 x 330 ml bottles cider

250 ml (1 cup) strong Rooibos tea

salt and pepper to taste

 

Pear gremolata

30 ml (2 tbsp) grated pecorino or parmesan cheese

30 ml (2 tbsp) finely grated lemon rind

60 ml (¼ cup) coarsely chopped Cecilia’s Farm Roasted & Salted Macadamias

30 ml (2 tbsp) chopped fresh sage

6 Cecilia’s Farm Bon Chrétien Pears, thinly sliced

 

Polenta

1,5 litres (6 cups) water

375 ml (1½ cups) quick-cooking polenta

45 ml (3 tbsp) olive oil

60 ml (¼ cup) grated pecorino or parmesan cheese

 

  1. Pork: Preheat the oven to 160 °C. Place pork in a deep oven dish and rub all over with mustard. Arrange leeks, apple, pears, thyme, sage, bay leaves and lemon rind around the pork.
  2. Pour cider and tea around the meat and season with salt and pepper. Cover with foil or a lid and roast for 3½-4 hours, or until the meat is tender enough to shred with a fork. Check the meat every hour or so to make sure it has enough liquid. Mix the fruit and veggies through once or twice to coat in the cooking liquid.
  3. Remove the meat from the liquid to cool slightly. Remove skin and excess fat and gently shred meat with a fork.
  4. Stir meat into the cooking liquid. If preferred, add another 125-250 ml (½-1 cup) Rooibos tea to the shredded meat. The mixture shouldn’t be too dry. Season with salt and pepper.
  5. Pear gremolata: Mix all the ingredients together to make a fresh topping.
  6. Polenta: Just before serving, place water and a pinch of salt in a large pot and heat until just before it starts to simmer. Add polenta and stir continuously for 5-10 minutes or until cooked. Stir in olive oil, cheese and season to taste.
  7. Serve pork on the polenta and sprinkle gremolata over.

 

Tip

  1. Ask the butcher to score the skin of the pork shoulder, to make it easier for you.

Enjoy!


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Pink Lady Apple Wedges

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Pink Lady Apple Wedges

R20.00   |  65g
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Pears

Bon Chretien Pears

R40.00   |  250g
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Roasted & Salted Macadamias

R40.00   |  80g

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