Vickys Balsamic Pulled Pork, GF DF EF SF NF

How to Cook Recipes Vickys Balsamic Pulled Pork, GF DF EF SF NF using 14 ingredients and 13 steps

Vickys Balsamic Pulled Pork, GF DF EF SF NF - Great recipe for Vickys Balsamic Pulled Pork, GF DF EF SF NF. This is delicious alternative to a barbeque pulled pork. It tastes sweet with a little tang, not vinegary as you might imagine and this quantity will give you enough for leftovers for sandwiches! Vickys Balsamic Roast Pork, GF DF EF SF NF My balsamic pulled pork is always popular with the kids but I thought I'd adapt the recipe for a roast Vicky@Jacks Free-From Cookbook Scotland Great recipe for Vickys Homemade Pulled Pork Burgers, GF DF EF SF NF. We had pulled pork earlier in the week and I had some left over but not enough to feed everybody with.

Great recipe for Vickys Slow Cooker BBQ Pulled Pork, GF DF EF SF NF.

I like to do a pulled pork a few times a year but especially around Christmas time.

You can have Vickys Balsamic Pulled Pork, GF DF EF SF NF using 14 ingredients and 13 steps. Here is how you achieve it.

Ingredients cook Vickys Balsamic Pulled Pork, GF DF EF SF NF

1. You need 1 1/2 kg boneless pork shoulder.
2. Prepare 1 tsp salt.
3. It's 1 tsp black pepper.
4. Prepare 3 tbsp oil, divided.
5. It's 3 large onions, chopped.
6. You need 8 carrots, chopped.
7. It's 2 tsp sage leaves, finely chopped.
8. Prepare 1 tsp thyme, finely chopped.
9. You need 3 cloves garlic, finely chopped.
10. It's 3 tbsp brown sugar.
11. Prepare 120 ml balsamic vinegar.
12. You need 480 ml chicken stock.
13. It's 180 ml water.
14. You need 70 g cornflour / cornstarch to thicken gravy.

Vickys Balsamic Pulled Pork, GF DF EF SF NF step by step

1. Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!).
2. Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon.
3. Heat another tablespoon of oil and cook off the carrots until lightly browning.
4. Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions.
5. Heat the last tablespoon of oil and brown the pork joint on all sides.
6. Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved.
7. Pour over the pork joint, adding in the carrot & onions.
8. Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender.
9. Remove the pork and set aside for just now.
10. Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore.
11. Pull the pork, removing any further fat, then add back into the gravy.
12. Stir through to reheat the pork.
13. Serve with mashed potatoes and green vegetables or in burger buns.

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