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Pulled Pork with Anchovies, Capers and White Wine
2nd July, 2020

This is a pulled pork recipe with a difference as it uses European flavours and ingredients; I've aimed to create a "fusion" with the cooking method of traditional pulled pork and I think it really works but you'll be the judge of that!

The ingredients don't include any warming spices like chilli as I wanted the focus on the European aspect of the dish but I reckon it could easily cope with the addition of some crushed chilli flakes.

This pulled pork doesn't have to be served in a bread roll and is versatile enough to form the main course of a roast dinner with traditional servings of roast potatoes.

Ingredients

Per kilo of pork:

2 sliced onions

3 cloves garlic crushed

6 anchovy fillets, chopped

1 Tbsp Capers, chopped

1 Tbsp dried Oregano

Pepper to season

250 mls white wine

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Method

Coat the pork joint in the anchovy and capers, season with black pepper and let sit for about an hour at room temperature

Put pork in pan/slow cooker and pour over the liquids and then add the onion, garlic and oregano

Cover with parchment paper and then add the lid on top.

Cook for 4 hours at about 160 in the over or for 6 hours medium in a slow cooker

Take off the parchment and roast again for about another hour. If using a slow cooker, remove the lid.

Pull apart the pork and serve or chill in the fridge and warm through later

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