THE RECIPE
It seems we can’t get enough of "pulled pork", from US-style barbecue joints to slow-cooked shoulders, it has appeared on menus everywhere in the last year. So obviously, I decided it was about time to try cooking this at home. The traditional cut for pulled pork is the shoulder, which demands careful, slow cooking, the oven temperature is the secret in order to achieve the desired tender, juicy shreds of piggy goodness. I tried this recipe at home recently and wasn't dissapointed. You will be surprised how easy it is, so go ahead and give it a try, it is a real crowd pleaser!!
INGREDIENTS:
1 whole shoulder of pork (it is likely you will need to order this from your Butcher)
3 Onions, peeled and quatered
6 Carrots, peeled and cut into chunks
4 Celery sticks, cut into chunks
1 head of garlic, cut in half horizontally
A bunch of mixed fresh herbs (such as thyme, sage, oregano, rosemary and bay leaf)
2 glasses of water
Salt and black pepper
Serves 16+
THE RECIPE
Rocket – known as salad rocket, garden rocket, rucola, rucoli, rugula, colewort, roquette and, in the United States, arugula. Rocket is a leafy green vegetable and has a pungent, peppery flavour that is exceptionally strong for a leafy food. Young leaves are frequently used in salads. Rocket is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible.
I have an abundance of rocket growing in my garden, so I decided to try making some pesto. Classic pesto is made with basil, pine nuts, garlic, olive oil and parmesan cheese. With this recipe I have substituted the basil with rocket and the pine nuts with pistachios. This pesto has a wonderful pleasing peppery flavour. Making your own pesto is easy, so go ahead and give it a try!
INGREDIENTS:
75g Rocket leaves
25g Pistachio nuts shelled
1 Garlic clove, crushed and peeled
175ml Olive oil
40g Parmesan cheese, finely grated
Salt
