Pulled Pork And Cabbage Roulade
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.
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