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Lemon and Tarragon Pulled Pork with Pitta Breads and Walnut Mayonnaise

Slow-cooked pork shoulder brined overnight, shredded into a sticky lemon glaze, and served with homemade walnut mayonnaise and coleslaw.

DinnerPorkSlow CookedBritishWalnutPulled Pork
Estimated Nutrition
Calories
1243.1
kcal / serving
7458.6 kcal total
Carbs
64.2g
per serving
384.9 g total
Fat
85.4g
per serving
512.2 g total
Protein
57.1g
per serving
342.4 g total
Cook Time
280
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Demerara Sugar
For brine
150
g
Brown Sugar
CondimentsSauces
100
ml
White Wine Vinegar
For glaze
2
tbsp
Dijon Mustard
2
tbsp
White Wine Vinegar
For mayonnaise
Dairy
2
piece
Egg Yolks
Large
Fruits
2
piece
Lemon
Peeled rind and juice only
GrainsCereals
6
piece
Pitta Breads
Wholemeal, lightly toasted
Liquids
300
ml
Chicken Stock
180
ml
White Wine
Meat
1.5
kg
Pork Shoulder
Skinless and boneless
NutsSeeds
200
g
Salt
For brine
2
piece
Bay Leaves
Fresh
4
sprig
Thyme
Fresh
4
piece
Star Anise
2
clove
Garlic
Grated
4
piece
Bay Leaves
Finely chopped
4
tbsp
Tarragon
Chopped fresh
100
g
Walnuts
Toasted and chopped
OilsFats
1
tbsp
Vegetable Oil
For cooking
250
ml
Vegetable Oil
For mayonnaise
5
tbsp
Walnut Oil
Other
100
ml
Honey
Vegetables
1
piece
Carrot
Grated
0.25
piece
White Cabbage
Finely sliced
1
piece
Onion
Finely sliced

Method

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