Pulled Pork Osso Buco Buns
All pulled pork sandwich is a thing of beauty – especially when it’s cooked with the zesty fresh flavour of Osso Buco. Paired with saffron-pickled fennel and shards of crispy crackling for crunch, this is the ultimate dish for feeding a crowd.
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Prep Time
15 mins
Cook Time
4 hours 20 mins
Serves
6
Ingredients
Ingredients:
- 5kg boneless pork shoulder joint
- 300ml white wine
- 75g white wine vinegar
- 1 tbsp caster sugar
- Pinch saffron threads
- 1 fennel bulb, finely sliced
- 1 jar Sacla’ Osso Buco Sauce with Zesty Lemon & Herbs
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How to make the recipe
Step 1
Season the pork joint, put it in a baking dish, pour the white wine into the base around it then roast at 180°C for 3.5 hours.
Step 2
Dissolve sugar and white wine vinegar in a simmering pan with saffron and 75ml water. Remove from the heat, add the sliced fennel and set aside to quick-pickle.
Remove the crackling from the pork and break it up. Shred the pork meat with two forks and return it to the baking dish with the Osso Buco Sauce. Stir and heat through in the oven for 25 mins.
Step 3
Load the buns with pulled pork and pickled fennel.