Italian Pulled Pork Ciabatta
The first thing that might come to mind when you think of pulled pork is BBQ sauce, but there's so much you can do with different flavours that you should definitely try this recipe! If you've never cooked pulled pork... it's so easy and gives amazing res
For The Pork
- 1 onion
- 2 carrots
- 3 cloves garlic
- 1 handful mushrooms
- 1 kg pork shoulder
- 2 tsp dried oregano
- 1 tbsp garlic powder
- 2 tbsp soft dark brown sugar
- 1 glug olive oil
- 1 bunch rosemary
- 2 tbsp tomato puree
- 1 glass white wine
- 1 pint chicken stock
For The Tapenade
- 1 clove garlic
- 1 lemon
- 3 anchovy fillets
- 200 g pitted green olives
- 50 ml olive oil
For The Garnish
- 2 sprigs thyme
- 1 handful cherry tomatoes
- 1 pinch flaked sea salt
- 1 aubergine
- 4 ciabatta rolls
Prep The Veg
Peel and slice the onion, carrots, garlic and mushrooms.
Rub & Sear The Pork
Rub the pork with the oregano, garlic powder and the sugar.
Heat a glug of oil in a large saucepan and carefully add the pork.
Brown the pork well on all sides before removing.
Simmer The Pork
Add another glug of oil if needed and chuck in the onion, carrots and garlic.
Fry until well browned.
Stir in the tomato purée before adding the pork back into the pan with the rosemary.
Pour in the wine and chicken stock, bung on a lid and bring it to the boil.
Simmer the pork on a very low heat for 4 hours.
Preheat The Oven
preheat the oven to 180ºC.
Roast The Tomatoes
Pick the leaves from the thyme and halve the tomatoes.
Scatter the thyme and sea salt over the tomatoes on a baking tray with a drizzle of olive oil.
Roast the tomatoes for 10 minutes, until soft.
Transfer the tomatoes to a bowl and use a fork to mash them up a little.
Grill The Aubergines
Slice the aubergine as thinly as possible and toss with oil, salt & pepper.
Heat a dry griddle pan over a very high heat and place the aubergine slices down in batches.
Griddle for a 2 minutes on each side to soften the aubergine and gain grill marks.
Pull The Pork
Slice open the ciabatta rolls and drizzle with a little oil.
Place the rolls onto the hot griddle until slightly crisp.
Take the pork from the pan and pull the meat with two forks, it should come away easily.
Assemble & Serve
Spread the tapenade over the rolls and place a slice of aubergine over the top.
Scoop a large spoonful of pulled pork and some of the cooking liquor onto the bun and top with a few of the mashed tomatoes.
Place the top of the bun onto the roll and serve to lucky friends…. Or if your prefer serve all the bits separately for mates to tuck in and make their own.
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