Slow-roasted shredded pork with thyme Recipe

This Slow-roasted shredded pork is a tender and fall-apart recipe, which is made with pork shoulder and aromatic fennel seeds. It’s the perfect make-ahead recipe, ideal for topping pizzas or stuffing into sandwiches, ready in about 4 hours and 30 minutes.

Slow-roasted shredded pork Ingredients

A simple list for meltingly tender, flavorful pork.

For the Pork:

• 1kg (2lb 3oz) higher-welfare pork shoulder
• 2 tablespoons fennel seeds
• Sea salt and freshly ground black pepper
• Olive oil

For the Pizza Topping (per pizza):

• 1 ball of basic pizza dough
• 2 tablespoons tomato sauce
• 50g (1.8oz) Taleggio cheese, torn
• 1 teaspoon fresh thyme leaves
• A small handful of rocket
• Juice of ½ a lemon

How To Make Slow-roasted shredded pork

A step-by-step guide to this incredibly tender, slow-roasted pork.

1. Prep Oven and Pork: Preheat your oven to 170ºC/325ºF/gas 3. If the pork shoulder has a skin, score it with a sharp knife.
2. Season the Meat: In a pestle and mortar or with the back of a spoon, lightly bash the fennel seeds. Rub the bashed seeds all over the pork shoulder, then season generously with sea salt and black pepper and rub with a little olive oil.
3. Roast Low and Slow: Place the pork in a roasting tray and roast for at least 4 hours. The meat is ready when it is completely tender and shreds easily with a fork.
4. Shred and Serve: When the pork is cool enough to handle, use two forks or your hands to shred the meat. Dress the shredded meat with a little of the delicious cooking juices from the bottom of the tray.

To Serve on a Pizza:

1. Preheat your oven to its highest setting with a pizza stone inside.
2. Stretch your pizza dough into a thin circle. Smear with the tomato sauce.
3. Scatter over a small handful of the shredded pork and dot with small pieces of Taleggio cheese.
4. Sprinkle with thyme leaves, drizzle with olive oil, and bake for 7-10 minutes until golden and crisp.
5. Toss the rocket with a squeeze of lemon juice and scatter it over the hot pizza before serving.

Recipe Tips

For the most tender, fall-apart shredded pork.

• How to get the most tender pork? The secret is cooking it low and slow. Roasting the pork shoulder for 4 hours at a very low temperature allows the tough connective tissues and fat to break down and render, resulting in meat that is meltingly tender and pull-apart soft.
• Can I make this ahead of time? Absolutely! This shredded pork is a perfect make-ahead meal. You can cook it completely, let it cool, shred it, and store it with its juices in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
• Can I use a slow cooker? Yes, this recipe is perfect for the slow cooker. Season the pork as directed and place it in the slow cooker. You can add a splash of water or stock to the bottom. Cook on low for 8-10 hours, or until the pork is fall-apart tender.
• What if I have leftover roast pork? This recipe is a fantastic way to use up leftovers from a Sunday roast pork joint. Simply shred the leftover meat, warm it with a little gravy or stock, and use it as a pizza topping or in sandwiches.

What To Serve With Slow-roasted shredded pork

Perfect pairings to complement the rich, savory meat.

While this pork is a perfect pizza topping, it’s also incredibly versatile and fantastic served:

• Piled into soft brioche buns with coleslaw for pulled pork sandwiches
• As a filling for tacos with a fresh salsa
• Over creamy polenta or mashed potatoes
• Mixed with barbecue sauce

How To Store Slow-roasted shredded pork

This dish makes for fantastic leftovers.

• Refrigerate: Store the shredded pork and its juices in an airtight container in the refrigerator for up to 4 days.
• Freeze: This dish freezes exceptionally well. Let it cool completely, then place it in a freezer-safe container or bag with its juices. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Slow-roasted shredded pork Nutrition Facts

An estimated guide per serving (pork only).

• Calories: 450 kcal
• Carbohydrates: 2 g
• Protein: 45 g
• Fat: 28 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Potato & Rosemary Pizza Recipe
• Italian tomato and bread salad Recipe
• Grilled flatbreads with rosemary oil Recipe