Pulled Pork Osso Buco Buns

4 hours 20

Minutes

6

Servings

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


INSTRUCTIONS

  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.
  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. 
  3. 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. 
  4. Load the buns with pulled pork and pickled fennel.