Pulled pork recipe by Kesh

Pulled pork recipe by Kesh

As the Brand Manager for Eetrite, I get to take a daily stroll down foodie lane, conceptualizing the possibilities of mouth-watering meals using our products. Which, for most food-lovers, would be an absolute dream.

The irony of my job is that, although I love the products that I work with, I am very intimidated by cooking. Unless I follow a recipe verbatim, and measure out ingredients to the last grain, I become overwhelmed with the fear of a failed meal. I do, however, love food, probably much more than I should. Days are planned around meals, and when I get inspired to cook, I go all out – buying the best ingredients, and spending hours in the kitchen. I must admit though – this is a rare occasion. I would much rather indulge in the creations of others, to avoid the anxiety.

I am lucky enough to have a family that shares my love for food. The only difference – they have no fear of cooking, and they create absolute masterpieces at the drop of a hat. Experimenting with flavours and creating unique tasty dishes is something I have been exposed to throughout my life (watching from the side-lines, and enjoying every mouthful after the fact).

Recently, Sunday lunches at the Lessing-Govenders has become a regular occurrence in my family, and when my brother-in-law, Keshin, said he was gearing up to make us some slow-roasted pulled pork, I cleared my calendar.

6 hours of slow roasting for a pulled pork masterpiece was well worth the wait. This recipe is absolutely to die for, and is such a great dish to serve for friends and family. He was kind enough to share it with me, and so I pass it on for you lovely people to enjoy!

Here it is, in all its glory:

1kg Boston Pork Butt
4 peeled garlic cloves
1 diced onion
2 carrots, cut into large dice
1 leek, white and pale green part only, cut into large dice
2 stalks celery, cut into large dice
Salt and pepper to taste
500ml white wine
2 long French baguettes

Dipping Sauce:

Jous from the roasted pork butt
2 tsp. fresh herbs (rosemary, thyme & sage)
2 tbsp. honey
Fresh cream

Preheat oven to 180°C
Sauté garlic, carrots, leeks & celery until the natural juices are released. As the juices are released, add white wine to de-glaze the pan. Season with salt and pepper (remember the pork butt is quite salty already.)
Caramelize pork butt in a lightly oiled grill pan on a high heat.
Add all ingredients to a casserole dish.
Cover with lid, and roast for 6 hours, alternating sides after every hour.

To serve:
Blend the dipping sauce ingredients and place in a serving bowl. Drizzle with fresh cream.
Place the roasted pork, dipping sauce and French baguettes on a wooden serving board in the center of your dining table.
Allow guests to help themselves. Adding pulled pork to the center of their baguette, and dipping into the sauce.

eetrite products for this meal:
Dicing vegetables: Hollow handle knife
Sautéing the vegetables: Lotus Rock pan
To caramelize the pork
Roasting: Cast iron Casserole
Serving the dipping sauce: Soup Bowl

Download Recipe

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