Slow Roasted Pulled Pork with Spring Green Salad

PREP: 15 Minutes
COOK: 3.5 Hours
Skill Level: Easy
Picture of Pulled Pork

Nutrition Info (Per Serving)

462 kcal Energy
8.1g Carbohydrate
58.7g Protein
7.1g (of which Sugar)
20.3g Fat
6.1g Fibre
5g (of which Saturated Fat)
0.91g Salt


  • 1kg boneless pork leg joint
  • 1 tsp sweet smoked paprika
  • 1 tbsp oil
  • 400ml hot chicken stock
  • 200g bag sliced cavolo nero
  • 2 leeks, sliced
  • 2 tbsp extra virgin olive oil
  • Juice 1 lemon
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard


  1. Preheat the oven to 220°C, gas mark 7.
  2. Unroll the pork and sprinkle the flesh with the paprika and seasoning. Place in a small roasting tin and drizzle with oil. Roast for 30 minutes.
  3. Reduce the oven to 160°C, gas mark 3 and add the hot stock to the pan, cover the pork tightly with foil and roast for a further 3 hours, basting occasionally. Allow the pork to rest for 5-10 minutes then remove the skin and shred the meat with 2 forks, mixing it into any pan juices.
  4. Meanwhile, steam the Cavolo Nero and leeks for 5 minutes. Allow to cool slightly.
  5. Whisk together the olive oil, lemon juice, honey, mustard and seasoning as stir into the greens.
  6. Serve the pulled pork with the warm spring green salad.

Cooking Tips

Great for summer eating, just chill the spring green salad and serve in toasted baps. Serve warm as an alternative to a roast dinner.

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