Slow-roasted shredded pork with thyme, Taleggio & lemon-dressed rocket pizza dressing

shredded pork pizza with thyme, taleggio and rocket

Makes enough for 1 pizza

  • For the pork

  • 1 kg higher-welfare pork shoulder

  • 2 tablespoons fennel seeds

  • sea salt

  • freshly ground black pepper

  • olive oil

  • For each pizza topping

  • 2 tablespoons tomato sauce

  • 50 g Taleggio sauce

  • 1 teaspoon fresh thyme leaves

  • 1 small handful rocket

  • juice of ½ lemon

When it comes to the meat, 1kg/2lb 3oz of pork shoulder should give you enough pork to top about 10 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 170ºC/325ºF/gas 3. Score the pork shoulder. Bash the fennel seeds 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 over a small handful of your roasted pork and some small pieces of Taleggio. Sprinkle with the thyme leaves, drizzle with olive oil and cook until crisp and golden. Dress the rocket with a tiny bit of lemon juice, scatter over the pizza and serve.

Nutritional Information

Slow-roasted shredded pork with thyme, Taleggio & lemon-dressed rocket pizza dressing

A proper gourmet pizza

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0 foodies cooked this
This roast pork pizza topping pushes all the right buttons – a bit of extra effort, but so worth it
4h 35m (plus cooling time)
Super easy
Method

Recipe for pizza dough and tomato sauce can be found here.

When it comes to the meat, 1kg/2lb 3oz of pork shoulder should give you enough pork to top about 10 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 170ºC/325ºF/gas 3. Score the pork shoulder. Bash the fennel seeds 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 over a small handful of your roasted pork and some small pieces of Taleggio. Sprinkle with the thyme leaves, drizzle with olive oil and cook until crisp and golden. Dress the rocket with a tiny bit of lemon juice, scatter over the pizza and serve.

Nutritional Information Amount per serving:
  • Calories 472 24%
  • Carbs 3.5g 2%
  • Sugar 2.3g 3%
  • Fat 35.9g 51%
  • Saturates 15.5g 78%
  • Protein 32.9g 73%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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