Braised pulled pork shoulder with white cabbage and bread

Ingredients

For 1 serving

• Pork shoulder130 g
• Paprika1 teaspoon
• Onion60 g
• Tomato passata80 g
• Apple cider vinegar1 tablespoon
• Beef broth100 ml
• Cabbage120 g
• Plain nonfat yogurt40 g
• Whole wheat bread50 g
• Beer100 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Trim the outer fat from the pork shoulder and rub it with the paprika, salt and pepper. Peel and slice the onion.
2. Put the meat in a heavy-based casserole with the onion, passata, cider vinegar, beer and stock, bring to the boil, cover and cook over the lowest heat for 2½ hours, turning now and then, until it falls apart with a fork.
3. Uncover, shred the meat with two forks right in the sauce and reduce over medium heat for 5–10 minutes, until the sauce is thick and glossy.
4. Meanwhile core the white cabbage, slice it very finely and dress it with the yoghurt and a pinch of salt.
5. Toast the sliced wholemeal bread in a dry frying pan for 1–2 minutes per side, until crisp, and serve the meat on top with the cabbage.