[Mommy Vegan]MommyVegan Make Oishi Vickys Balsamic Pulled Pork, GF DF EF SF NF For Vegan's Friend

Vickys Balsamic Pulled Pork, GF DF EF SF NF.

You can Have Vickys Balsamic Pulled Pork, GF DF EF SF NF using 14 ingredients and 13 steps. Here is how you cook that.

Ingredients of Vickys Balsamic Pulled Pork, GF DF EF SF NF

1. What You needis 1 1/2 kg of boneless pork shoulder.
2. What You needis 1 tsp of salt.
3. What You needis 1 tsp of black pepper.
4. Lets Go Prepare 3 tbsp of oil, divided.
5. What You needis 3 of large onions, chopped.
6. What You needis 8 of carrots, chopped.
7. It's 2 tsp of sage leaves, finely chopped.
8. It's 1 tsp of thyme, finely chopped.
9. What You needis 3 cloves of garlic, finely chopped.
10. Lets Go Prepare 3 tbsp of brown sugar.
11. Lets Go Prepare 120 ml of balsamic vinegar.
12. What You needis 480 ml of chicken stock.
13. What You needis 180 ml of water.
14. Lets Go Prepare 70 g of cornflour / cornstarch to thicken gravy.

Vickys Balsamic Pulled Pork, GF DF EF SF NF instructions

1. Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!).
2. Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon.
3. Heat another tablespoon of oil and cook off the carrots until lightly browning.
4. Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions.
5. Heat the last tablespoon of oil and brown the pork joint on all sides.
6. Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved.
7. Pour over the pork joint, adding in the carrot & onions.
8. Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender.
9. Remove the pork and set aside for just now.
10. Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore.
11. Pull the pork, removing any further fat, then add back into the gravy.
12. Stir through to reheat the pork.
13. Serve with mashed potatoes and green vegetables or in burger buns.