adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pulled pork with sticky pears and sauerkraut
Pulled pork with sticky pears and sauerkraut
0 Likes
Prep Time:
25 minutes
Cook Time:
500 minutes
Total Time:
525 minutes
Tender pulled pork with caramelized pears, creamy mashed potatoes, and tangy sauerkraut - a hearty, affordable meal packed with flavor and fiber, ideal for a weekend feast.
Ingredients:
  • 1.5kg boneless pork shoulder
  • 20.00 ml fennel seeds, lightly crushed
  • 2 tsp dried chilli flakes
  • 3 garlic cloves, crushed
  • 4.80 gm sea salt flakes
  • 36.40 gm extra virgin olive oil
  • 765.00 gm chicken style liquid stock
  • 4 Corella pears, quartered, cored
  • 20g butter, melted
  • 45.00 gm brown sugar
  • 300g green beans, steamed
  • Mashed potato, to serve
  • 1/2 red cabbage, finely shredded
  • 1/2 red onion, grated
  • 62.50 ml apple cider vinegar
  • 1 tsp caraway seeds
  • 2.40 gm sea salt flakes
Instructions:
  • Preheat oven to 140C (120C fan-forced).
  • Trim off pork rind, leaving a slight layer of fat. Discard rind. Mix fennel, chili, garlic, salt, and half the oil in a small bowl. Heat the rest of the oil in a large frying pan over medium-high heat. Sear pork for 10 minutes until browned. Place pork in roasting pan. Coat with fennel mixture. Pour stock into the pan. Cover tightly with foil. Bake for 3 1/2 hours.
  • Prepare the Sauerkraut by mixing cabbage, onion, vinegar, caraway seeds, and salt in a bowl. Cover and chill for 2 hours, giving it a toss after 1 hour.
  • Take the pork out of the oven, being careful when draining the pan juices into a saucepan. Then, raise the oven temperature to 180C/160C fan-forced.
  • In a bowl, combine pears with butter and sugar, tossing to coat them thoroughly. Transfer the pears to a roasting pan. Bake for 30-35 minutes, ensuring to turn the pork and pears halfway through, until the pears are tender and caramelized, and the pork is very tender.
  • Heat pan juices over high heat until boiling. Use 2 forks to shred pork. Drizzle with pan juices. Serve with pears, sauerkraut, beans and mash.

Similar Recipes