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.