© David Loftus
pizza with slow-roasted shredded pork with thyme, taleggio and lemon-dressed rocket
When it comes to the meat, 2 1/4 lbs. of pork shoulder should give you enough pork to top about ten pizzas. Although the rest of the ingredients are for one topping, there is no point in cooking less pork than this you can use any leftovers in sandwiches. This is also a great way to use up leftovers from a roast pork joint.
Preheat your oven to 325°F. Score the pork shoulder. Bash the fennel seeds in a pestle and mortar and rub them over the pork, then season and rub with olive oil. Roast in the preheated oven for at least 4 hours, until the meat is tender and shreds easily. When cool, shred up using a fork or your hands. Dress the meat with a little of the cooking juices it will have almost the texture of a confit of duck.
Smear the tomato sauce thinly over the pizza base and scatter a small handful of your roasted pork and some small torn-up pieces of taleggio over it. Sprinkle with the thyme leaves, drizzle with olive oil, and cook until crisp and golden. Dress the arugula with a tiny bit of lemon juice, scatter it over the pizza and serve.
for the pork
2 1/4 lbs pork shoulder
2 tablespoons fennel seeds
sea salt and freshly ground black pepper
for each pizza topping
2 tablespoons tomato sauce
3 oz taleggio cheese
1 teaspoon fresh thyme leaves
a small handful of arugula
juice of 1/2 a lemon