Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys balsamic pulled pork, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Balsamic Pulled Pork, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Vickys Balsamic Pulled Pork, GF DF EF SF NF is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have vickys balsamic pulled pork, gf df ef sf nf using 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Balsamic Pulled Pork, GF DF EF SF NF:

1. Make ready 1 1/2 kg boneless pork shoulder
2. Prepare 1 tsp salt
3. Make ready 1 tsp black pepper
4. Make ready 3 tbsp oil, divided
5. Prepare 3 large onions, chopped
6. Make ready 8 carrots, chopped
7. Take 2 tsp sage leaves, finely chopped
8. Prepare 1 tsp thyme, finely chopped
9. Get 3 cloves garlic, finely chopped
10. Prepare 3 tbsp brown sugar
11. Take 120 ml balsamic vinegar
12. Prepare 480 ml chicken stock
13. Take 180 ml water
14. Make ready 70 g cornflour / cornstarch to thicken gravy

Steps to make Vickys Balsamic Pulled Pork, GF DF EF SF NF:

1. Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!)
2. Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon
3. Heat another tablespoon of oil and cook off the carrots until lightly browning
4. Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions
5. Heat the last tablespoon of oil and brown the pork joint on all sides
6. Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved
7. Pour over the pork joint, adding in the carrot & onions
8. Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender
9. Remove the pork and set aside for just now
10. Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore
11. Pull the pork, removing any further fat, then add back into the gravy
12. Stir through to reheat the pork
13. Serve with mashed potatoes and green vegetables or in burger buns

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