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