Eskort

Pulled Pork And Cabbage Roulade

Total Time

4 Hours

Serves

4

Ingredients for the pulled pork

  • Olive oil
  • 1 kg Eskort pork shoulder
  • 1 onion, roughly chopped
  • 1 stick celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 leek, cut into 3 pieces
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 5 fresh sage leaves
  • Salt and freshly ground black pepper
  • 200 ml white wine
  • 375 ml chicken stock

Ingredients for the cabbage

  • 1 medium size cabbage
  • 200 ml chicken stock
  • 15 ml olive oil
  • 45 ml butter
  • Salt and freshly ground black pepper

Ingredients for the duck fat fried potatoes

  • 4 baby potatoes
  • 330 g duck fat
  • Salt

Method for the pulled pork

  • Heat the oven to 160 °C. Heat the olive oil in a large cast iron casserole, then place the pork shoulder in the casserole to brown on all sides. Take out and keep aside.
  • Place the onion, celery, carrot and leek in the casserole and fry for about 5 minutes. Then add the garlic, bay leaves and sage, and season with salt and pepper.
  • Place the pork shoulder in the casserole again and add white wine and stock. Cover with a lid and place in the oven.
  • Remove the pork shoulder from the oven after 2 ½ – 3 hours. Using two forks, pull the meat apart.
  • Blend the meat juices and vegetables until smooth, using a hand blender.
  • Add the pulled pork and mix.

Ingredients for the cabbage

  • Slice the cabbage in thick round slices and place on a baking tray lined with baking paper. After pouring over the chicken stock, drizzle the cabbage with olive oil and dot with butter. Place in the oven for about 15 – 20 minutes – leaving them in the oven longer if the cabbage is sliced a bit thicker.
  • Take out of the oven and keep aside.
  • Fold some foil lengthwise to make a long, thin strip of foil for each slice of cabbage.
  • Wrap the foil around the edges of the cabbage slices, then remove some of the cabbage in the centre.
  • Spoon the pulled pork in the centre and drizzle over a little bit of oil.
  • Place back in the oven for another 15 minutes just before you serve the dish.

 

Ingredients for the duck fat fried potatoes

  • Using a mandolin, thinly slice the potatoes, while heating the duck in a saucepan. Once the duck is warm, fry the thinly sliced potatoes until crispy and golden.
  • Drain on kitchen towel.

 

to serve

  • After removing the cabbage from the oven, arrange the potatoes on top and finish with micro herbs and broccoli tips. 
Share

View more

Eskort Jalapeño Pork Sausage Salad With Red Pepper And Bulgur Wheat

Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband