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    Herb-cured pulled pork with fennel, apple and chive slaw

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    Herb-cured pulled pork with fennel, apple and chive slaw

    • Gluten Free
    • Preparation time: 15 minutes, plus resting and overnight curing
    • Cooking time: 4 hours
    • Total time: 4 hours and 15 minutes, plus resting and overnight curing

    Serves: 6-8


    ½ x 20g pack sage
    ½ x 20g pack rosemary
    ½ x 15g pack oregano
    1 tbsp fennel seeds
    100g sea salt
    150g light brown soft sugar
    1.2kg boneless pork shoulder


    2 fennel bulbs
    1 tbsp cold-pressed rapeseed oil
    1 tbsp dijon mustard
    ½ lemon, zest and juice
    1 red apple, halved and finely sliced
    25g pack chives, roughly chopped


    1. Pound the sage, rosemary, oregano and fennel seeds in a large pestle and mortar (or pulse in the small bowl of a food processor), then mix with the salt, sugar and plenty of ground black pepper. Tip into the base of a small roasting tin. Remove any string from the pork and pat all over with the herb cure, making sure it’s evenly coated. Sit the pork in the tin, cover with cling fi lm and chill overnight.

    2. The next day, preheat the oven to 150°C, gas mark 2. Thoroughly rinse the cure off the pork and pat dry with kitchen paper. Rinse out the roasting tin, then return the pork. Cover the tin tightly with foil and roast for 2 hours. Uncover, baste in the cooking juices, then cover and cook for a further 1½ hours.

    3. Turn the oven up to 200°C, gas mark 6. Remove the tin from the oven and transfer the pork to a separate foil-lined baking tray (keep the tin with the juices as you’ll use them later); roast uncovered for a fi nal 30 minutes to crisp up the fat. Take out of the oven and rest for 30 minutes, loosely covered with foil.

    4. While the pork is resting, make the slaw. Slice the fennel as fi nely as possible (use a mandoline if you have one) and put in a bowl of iced water for 10 minutes to crisp up. In a mixing bowl, whisk 2 tbsp of the pork cooking juices with the oil, mustard, lemon zest and juice. Thoroughly drain the fennel, then toss into the dressing with the apple and chives.

    5. Place the roasting tin of cooking juices on the hob and simmer until just turning syrupy. Shred the pork with 2 forks, then toss into the cooking juices, turning until evenly coated. Serve the pork and slaw together, plated or in buns, if liked.

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    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.


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