Vickys Balsamic Pulled Pork, GF DF EF SF NF
Vickys Balsamic Pulled Pork, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, vickys balsamic pulled pork, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vickys Balsamic Pulled Pork, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Balsamic Pulled Pork, GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have vickys balsamic pulled pork, gf df ef sf nf using 14 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Vickys Balsamic Pulled Pork, GF DF EF SF NF:
  1. Make ready 1 1/2 kg boneless pork shoulder
  2. Get 1 tsp salt
  3. Take 1 tsp black pepper
  4. Make ready 3 tbsp oil, divided
  5. Make ready 3 large onions, chopped
  6. Prepare 8 carrots, chopped
  7. Prepare 2 tsp sage leaves, finely chopped
  8. Make ready 1 tsp thyme, finely chopped
  9. Take 3 cloves garlic, finely chopped
  10. Get 3 tbsp brown sugar
  11. Take 120 ml balsamic vinegar
  12. Get 480 ml chicken stock
  13. Take 180 ml water
  14. Prepare 70 g cornflour / cornstarch to thicken gravy
Steps 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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