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shredded pork pizza with thyme, taleggio and rocket

Slow-roasted shredded pork with thyme

with taleggio and lemon-dressed rocket pizza dressing

shredded pork pizza with thyme, taleggio and rocket

4 hrs 35 mins plus cooling time

Super easy

makes enough for 1 pizza

About the recipe

This roast pork pizza topping pushes all the right buttons – a bit of extra effort, but so worth it


nutrition per serving

472

Calories


35.9g

Fat


15.5g

Saturates


2.3g

Sugars


32.9g

Protein


3.5g

Carbs


of an adult’s reference intake


Recipe From

Jamie's Italy

Jamie's Italy

Ingredients

for the pork

1kg/2lb 3oz higher-welfare pork shoulder

2 tablespoons fennel seeds

sea salt and freshly ground black pepper

olive oil

for each pizza topping

2 tablespoons tomato sauce

50g/1.8oz Taleggio cheese

1 teaspoon fresh thyme leaves

a small handful of rocket

juice of ½ a lemon

Top Tip

It's always better to make your own pizza dough and tomato sauce from scratch if you can. Try these recipes here!

Method

This roast pork pizza topping pushes all the right buttons – a bit of extra effort, but so worth it

  1. 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.
  2. 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.
  3. 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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