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Hot Pulled Pork & Raclette Ciabatta Roll Recipe

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

Method

  1. Set oven to 170C
  2. Rub the Pork with chilli flakes, mustard and seasoning
  3. Sit on onions & garlic in large roasting tin and pour in cider & vinegar
  4. Slow roast for at least 4 hours or until the meat is so tender it falls apart (may take longer) Basting occasionally.
  5. Shred the meat with two forks and pour some of the roasting juices over to keep it moist and juicy
  6. To serve, pile the hot meat on the ciabatta rolls and top with the Raclette cheese.
  7. Put the open rolls in the oven and serve with any or all of the options when the cheese has melted