Slow Roasted Pulled Pork with Spring Green Salad

You will need

1kg boneless pork leg joint
1 tsp sweet smoked paprika
1 tbsp oil
400ml hot chicken stock

For the spring greens salad:

200g bag sliced Cavolo Nero
2 Leeks, sliced (500g)
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 tbsp honey
1 tbsp wholegrain mustard (20g)


1 Preheat the oven to 220oC, gas mark 7.

2 Unroll the pork and sprinkle the flesh with the paprika and seasoning.  Place in a small roasting tin and drizzle with oil.  Roast for 30 minutes.

3 Reduce the oven to 160oC, gas mark 3 and add the hot stock to the pan, cover the pork tightly with foil and roast for a further 3 hours, basting occasionally. Allow the pork to rest for 5-10 minutes then remove the skin and shred the meat with 2 forks, mixing it into any pan juices.

4 Meanwhile, steam the Cavolo Nero and leeks for 5 minutes.  Allow to cool slightly.

5 Whisk together the olive oil, lemon juice, honey, mustard and seasoning as stir into the greens.

6 Serve the pulled pork with the warm spring green salad.

Recipe courtesy of Cavolo Nero