Vickys Balsamic Pulled Pork, Gf Df Ef Sf Nf

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Vickys Balsamic Pulled Pork, GF DF EF SF NF. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Vickys Balsamic Pulled Pork, GF DF EF SF NF is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Balsamic Pulled Pork, GF DF EF SF NF estimated approx 260 mins.

To begin with this particular recipe, we have to prepare a few components. You can cook Vickys Balsamic Pulled Pork, GF DF EF SF NF using 14 ingredients and 13 steps. Here is how you can achieve it.

This is delicious alternative to a barbeque pulled pork. It tastes sweet with a little tang, not vinegary as you might imagine and this quantity will give you enough for leftovers for sandwiches!

Ingredients and spices that need to be Take to make Vickys Balsamic Pulled Pork, GF DF EF SF NF:

1. 1 1/2 kg boneless pork shoulder
2. 1 tsp salt
3. 1 tsp black pepper
4. 3 tbsp oil, divided
5. 3 large onions, chopped
6. 8 carrots, chopped
7. 2 tsp sage leaves, finely chopped
8. 1 tsp thyme, finely chopped
9. 3 cloves garlic, finely chopped
10. 3 tbsp brown sugar
11. 120 ml balsamic vinegar
12. 480 ml chicken stock
13. 180 ml water
14. 70 g cornflour / cornstarch to thicken gravy

Steps to make to make Vickys Balsamic Pulled Pork, GF DF EF SF NF

1. Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!)
2. Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon
3. Heat another tablespoon of oil and cook off the carrots until lightly browning
4. Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions
5. Heat the last tablespoon of oil and brown the pork joint on all sides
6. Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved
7. Pour over the pork joint, adding in the carrot & onions
8. Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender
9. Remove the pork and set aside for just now
10. Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore
11. Pull the pork, removing any further fat, then add back into the gravy
12. Stir through to reheat the pork
13. Serve with mashed potatoes and green vegetables or in burger buns

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