Pork Entertaining Main

Pulled pork with braised cabbage and herb and bacon potatoes

Name: Pulled pork with braised cabbage and herby bacon potatoes recipe
Yield: 6
Ingredients: 2.5kg pork forequarter cut (see notes), bone in, skin on; 200g smoked bacon, coarsely chopped; 2 leeks, trimmed, thinly sliced; 2 garlic cloves, finely chopped; 1 white onion, finely chopped; 3 fresh bay leaves; 1 tsp ground allspice; 250g sauerkraut (see notes), shredded; 300g shredded white cabbage (optional); 20.00 ml wholegrain mustard; 80ml cider vinegar; 1l chicken stock; 8 chat potatoes; 250.00 ml loosely packed dill fronds; 60g lightly salted butter, chopped

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Pulled pork with braised cabbage and herb and bacon potatoes

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by delicious. team

delicious. team

Jun 11, 2025

"Pulled pork is something you should always do with bone in and skin on. Most recipes opt for boneless and skinless, but try this way and you’ll never go back. Your base is cooked in a pan, then transferred to the oven. If you have a large, deep flameproof roasting pan with a lid that can go on the hob, that’s best. But if not, use an ovenproof frypan with a lid and a separate roasting tray." - Marcus Papadopoulo

Recipe note: Begin this recipe at least 4 hours ahead.

This recipe is by Marcus Papadopoulo from Whole Beast Butchery

2.5kg pork forequarter cut (see notes), bone in, skin on
200g smoked bacon, coarsely chopped
2 leeks, trimmed, thinly sliced
2 garlic cloves, finely chopped
1 white onion, finely chopped
3 fresh bay leaves
1 tsp ground allspice
250g sauerkraut (see notes), shredded
300g shredded white cabbage (optional)
1 tbs wholegrain mustard
1/3 cup (80ml) apple cider vinegar or malt vinegar
4 cups (1L) chicken stock

Herb and bacon potatoes

8 chat potatoes
1 cup loosely packed dill fronds
60g lightly salted butter, chopped

Method

1.

Season pork liberally all over and stand at room temperature until ready to cook.
2.

Heat a large, deep flameproof roasting pan or ovenproof frypan with a lid over low heat. Add bacon and cook, stirring frequently, for 8-10 minutes, until bacon is crisp and fat has melted. Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain.
3.

Add leek, garlic, onion, bay leaves and allspice and cook, stirring occasionally, for 6-8 minutes, until leek has softened. Add sauerkraut, cabbage (if using), mustard and half the vinegar and cook, stirring occasionally, for 1-2 minutes, until cabbage has wilted.
4.

Preheat oven to 160°C/140°C fan-forced.
5.

Stir in stock, scraping base of pan with a spoon to return flavour to soup base, and increase heat to high. Add pork, skin-side up, ensuring only 1cm of pork skin is above stock. Add a little water if needed. Cover pan with a lid and braise for 3 hours 30 minutes-4 hours, until meat falls from the bone. Stand, covered, for 30 minutes.
6.

Meanwhile, for the herb & bacon potatoes, place potatoes in a large saucepan, cover with cold salted water and bring to the boil over high heat. Reduce heat to low and cook for 20-25 minutes, until tender. Drain and place in a large bowl with dill, butter and crispy bacon, season and toss to combine. Keep warm until ready to serve.
7.

Remove lid from pork and, using tongs, pull fat and skin away from meat and place fat and skin in a food processor. Pulse until finely chopped and mixture resembles a rough paste. Shred meat from bones, discard bones and place meat in a large bowl with pork fat mixture. Add remaining 2 tbs vinegar (or to taste), season and toss to combine.
8.

Strain half the braising liquid through a fine sieve into a medium saucepan, reserving remaining braising liquid and cabbage in the original pan. Place the braising liquid pan over high heat, bring to the boil and reduce rapidly for 8-10 minutes, until reduced by half. Add liquid to pork mixture, season and toss.
9.

Reheat reserved braising liquid and cabbage over medium heat and season. Serve in a bowl along with warm pulled pork and potato salad on the side.

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Recipe Notes

Pork forequarter cut is taken from the forequarter of the pig, including the shoulder and upper leg. You’ll need to pre-order this from your local butcher so it’s portioned correctly. For the meat, any part of the pork forequarter is suitable. Ask your butcher for either the neck, shoulder, ‘Boston butt’ (bottom half of forequarter) or ‘hand’ (top half of forequarter nearest to hock). Always bone in and skin on. Ask your butcher about the pork forequarter and they can help you make your decision and cut to your preference. The more fat and skin coverage, the better the result. You can buy sauerkraut in a jar in brine, but the best quality will be a whole pickled cabbage head.