Moroccan pulled pork by Kelbourne Saint in Glasgow
At Kelbourne Saint we’re best known for our rotisserie chicken, but we’re not a one-trick chick – we’ve taken a classic and given it an African twist with this amazing summer recipe.
Our fragrant ras el hanout and fiery harissa is sure to inject some spice into your summer dinner parties, along with our Moroccan-influenced pulled pork.
Kelbourne Saint is part of Kained Holdings, a bar and restaurant group with a love for sustainable, ethically sourced Scottish produce. Graham Suttle of Kained Holdings has won this years Food Pioneer award at the Scotland Food & Drink Excellence Awards.
The stand-out feature at Kelbourne Saint? Our personal beer tank filled to the brim with Apache Pilsner, brewed exclusively for Kained at WEST Brewery. And the best-kept secret? Our spacious back garden, complete with kids’ play area, deck chairs and heated huts. Really, we have something for everyone. So head down and see what we’ve got for you.
For more information visit www.kelbournesaint.com
INGREDIENTS: Serves 4
1 kg joint boneless pork shoulder (remove the rind/skin if you wish)
1 tbsp sea salt
1 tbsp ras el hanout
1 tbsp harissa paste
2 tbsp honey
1 lime (juiced)
1 bunch of mint (shredded)
1 sourdough loaf (cut into chunks)
METHOD
1 Preheat your oven to 200°C.
2 Score the fat and rub the spices, salt and honey into meat.
3 Line a roasting tray with foil large enough to wrap the pork and place in the tin.
4 Stick it in the oven for 10 minutes leaving the top uncovered or until it’s perfectly golden brown.
5 Dial the oven back to 150°C and squeeze the lime over the pork and cover with foil. Pop the pork back into the oven and cook for about 4 hours or until soft.
6 Once the pork is cooked take it out and set aside for 30 minutes to rest.
7 Uncover the pork and, with two forks, start shredding into chunks and pour the rest of the juices in with the pork and mix through.
8 Pile the pulled pork on to a plate, garnish with chopped mint, chunks of good crusty bread and dig in with your friends.
In association with Taste Communications.
www.tastecommunications.co.uk
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