3 clove(s), crushed
1 teaspoons, level, lightly crushed
1 teaspoons, level
2 teaspoons, plus extra sprigs, to serve
Pork Shoulder Joint, Lean, Boneless, raw
900 g, fat trimmed
Calorie controlled cooking spray
6 g, (6 leaves)
2 medium, red, cut into matchsticks
2 bulb(s), trimmed, halvedand thinly sliced
1 tablespoons, extra virgin
Granary bread roll(s)
- Preheat the oven to 150°C, fan 130°C, gas mark 2. Combine the garlic, spices and herbs thyme in a small bowl and season.
- Set a large nonstick frying pan over a medium-high heat. Mist the pork with cooking spray then cook for 5 minutes, turning, until browned all over. Transfer the joint to a chopping board and leave to cool slightly. Using a sharp knife, make a deep cut along one side of the meat, about three-quarters of the way through. Rub half of the garlic mixture inside the cut and place the sage leaves on top of the mixture. Close up the pork, then rub over the remaining garlic mixture.
- Layer together two large sheets of baking paper and put the pork on top. Enclose the pork in the paper, then wrap the parcel in a third sheet of baking paper, folding the ends under to seal. Secure tightly with kitchen string then transfer to a large ovenproof dish. Bake for 3 hours.
- Allow the pork parcel to stand for 15 minutes, then unwrap. Using two forks, roughly shred the meat. Put the apples, fennel and rocket into three separate bowls and toss a third of the oil through each. Serve the shredded pork with the extra thyme scattered over the top and the veg and bread rolls on the side.