Jamie Oliver

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

A proper gourmet pizza

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

Makes enough for 1 pizza
Cooks In4H 35M plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    472
    24%
  • Fat
    35.9g
    51%
  • Saturates
    15.5g
    78%
  • Protein
    32.9g
    73%
  • Carbs
    3.5g
    1%
  • Sugar
    2.3g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Italy
recipe adapted from

Jamie's Italy

Nutrition per serving
  • Calories
    472
    24%
  • Fat
    35.9g
    51%
  • Saturates
    15.5g
    78%
  • Protein
    32.9g
    73%
  • Carbs
    3.5g
    1%
  • Sugar
    2.3g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
  • ½ lemon , juice of
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Method

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.

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