Pulled pork, butternut, kale and buckwheat
A delicious dish that both children and adults will love. Juicy, ultra-confit meat (18h) with a totally addictive sauce. A sauté of seasonal vegetables adds nutritional balance to this lovely dish.
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Ingredients
Portions:
4
Buckwheat
Pork neck
Butternut squash
Spinach
Kale
100% Refined Extra Virgin Rapeseed Oil Cold-Filtered
Garlic
For the vegetable broth:
Onion
Carrot
Celery Stalk
Fresh Thyme
Bay Leaf
Peppercorn
Leeks
For the spice mix:
Ground tex mex spices
Fine salt
Smoked paprika
Ground white pepper
Chili spice
Oregano
For the sauce:
Apple juice
Flat-leaf parsley
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 150°C (300°F).
- Season the pork neck with ground tex mex spices, smoked paprika, chili spice, and white pepper. Place in a baking dish and pour over the apple juice. Cover tightly with foil and slow cook for 18 hours until the meat is ultra-tender.
- While the pork is cooking, prepare the vegetable broth by simmering onion, carrot, celery stalk, fresh thyme, bay leaf, peppercorn, and leeks in a pot. Strain and set aside.
- In a large pan, heat rapeseed oil and sauté garlic, sliced onions, butternut squash, kale, and spinach until tender. Add a splash of vegetable broth to enhance flavor.
- Cook buckwheat according to package instructions and combine with the sautéed vegetables. Season with salt and oregano.
- Once the pork is cooked, shred it with two forks and serve over the buckwheat and vegetable sauté. Garnish with chopped flat-leaf parsley.
For a quicker version, use pre-cooked pulled pork and adjust the cooking time accordingly.
This dish pairs well with a light salad for a balanced meal.