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Pulled pork with mustard lentils recipe

Pulled pork with mustard lentils recipe

9 ratings

Slow-cooking this pork shoulder creates extremely tender, mouthwatering meat that falls apart when shredded. Served with creamy lentils and fresh orange to balance the richness, this is the perfect weekend feast. See method

  • Serves 6 with leftovers
  • 5 mins to prepare, 6 hrs to cook plus marinating and resting
  • 506 calories / serving
  • Freezable

Ingredients

  • 1.8kg boneless pork shoulder joint
  • 1½ tbsp brown sugar
  • 2 tsp salt
  • 2 tsp smoked paprika

For the mustard lentils

  • 20g butter
  • 1 tbsp oil
  • 1 large red onion, finely chopped
  • 1 large carrot, peeled and finely diced
  • 1 celery stick, finely diced
  • 400g lentilles vertes, rinsed
  • 2 rosemary sprigs, stalks discarded and leaves chopped
  • 800ml hot vegetable stock
  • 3 tbsp lighter soft cheese
  • 2 tbsp Dijon mustard
  • handful flat-leaf parsley, chopped
  • 2 oranges, peel and pith removed, sliced into rounds (reserving any juice)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2130kj
    506kcal     25%

  • Fat

    16g 22%

  • Saturates

    5g 27%

  • Sugars

    9g 10%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 33.5g Protein 60.6g Fibre 1.9g

Method

  1. Remove the string tying the pork and pat the joint dry with kitchen paper. Mix the sugar, salt and paprika and rub into the meat. Put the pork in a roasting tin, skin side up, for 30 mins at room temperature to marinate. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Roast the pork for 30 mins, then add 400ml water to the tin. Cover the tin with foil, scrunching tightly around the edges to seal. Reduce the oven to gas 1, 140°C, fan 120°C, then cook for 4½-5 hrs or until the meat is very tender and falling apart.
  3. Uncover the pork, pour over the juices (reserving half) and increase the oven to gas 7, 220°C, fan 200°C. Cook for 20-30 mins to crisp up the skin a little. Remove and rest, covered, for 15 mins.
  4. Meanwhile, prepare the lentils. Heat the butter and oil in a large pan over a low heat, add the onion, carrot and celery and cook for 15 mins or until softened. Stir in the lentils and rosemary, then pour over the stock and bring to the boil. Reduce to a simmer, cover and cook for 25-30 mins, removing the lid after 10 mins, until the lentils are tender (but not soft) and the stock has been absorbed. Remove from the heat and stir in the soft cheese and mustard.
  5. Use 2 forks to pull the pork apart, then stir through the reserved juices. Spoon the lentils into a warmed serving dish, scatter with half the parsley, the oranges and any juice. Top with the pork and finish with the remaining parsley.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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