Method
1. Step 1
Set oven to 170C
2. Step 2
Rub the Pork with chilli flakes, mustard and seasoning
3. Step 3
Sit on onions & garlic in large roasting tin and pour in cider & vinegar
4. Step 4
Slow roast for at least 4 hours or until the meat is so tender it falls apart (may take longer) Basting occasionally.
5. Step 5
Shred the meat with two forks and pour some of the roasting juices over to keep it moist and juicy
6. Step 6
To serve, pile the hot meat on the ciabatta rolls and top with the Raclette cheese.
7. Step 7
Put the open rolls in the oven and serve with any or all of the options when the cheese has melted
14TH NOVEMBER 2013
Hot Pulled Pork & Raclette Ciabatta Roll Recipe
Ingredients
Ingredients:
- Half Shoulder of Pork (boned out)
- 2 Large white onions finely sliced
- 1 Head of garlic peeled
- 200ml Dry Apple Cider
- 100ml Cider Vinegar
- 1 tablespoon Dijon Mustard
- 1 dessertspoon Chilli Flakes
- Black Pepper and Sea Salt
- Raclette Cheese – allow 100g per head
- Ciabatta Rolls to serve
- Watercress, Tomato, Apple Sauce, Coleslaw are all options to serve with the Rolls
