Pulled pork, sautéed butternut and kale
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.
Other recipes
Ingredients
Portions:
4
For the pulled pork:
200 g
pork neck
50 ml
apple juice
1 tsp
ground tex mex spices
0.5 tsp
fine salt
0.5 tsp
smoked paprika
For the vegetable sauté:
100 g
butternut squash, diced
50 g
kale, chopped
25 g
spinach, chopped
1 tbsp
rapeseed oil
1 clove
garlic, minced
For the sauce:
100 ml
vegetable broth
0.25 tsp
ground white pepper
0.25 tsp
chili spice
0.25 tsp
oregano
For garnish:
10 g
onion, finely chopped
flat parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 140°C (284°F) for slow cooking the pork neck.
- Rub the pork neck with ground tex mex spices, fine salt, smoked paprika, ground white pepper, and chili spice. Place in an oven-safe dish and pour apple juice over it. Cover tightly with foil and bake for 18 hours until tender.
- In a large skillet, heat rapeseed oil over medium heat. Add chopped garlic and onion, sauté until golden.
- Add cubed butternut squash to the skillet. Cook for 10 minutes, stirring occasionally, until tender. Stir in kale and spinach, cooking until wilted. Add vegetable broth and oregano, simmer for 5 minutes.
- Pull the cooked pork with forks and mix with the cooking juices. Serve over the sautéed vegetables and garnish with chopped flat parsley.
For additional flavor, let the pork marinate in spices overnight before cooking.
This is a low carb recipe with nutrient-rich vegetables.