Pulled pork roll with rose harissa and pomegranate molasses
Ingredients
for the pork
2.2kg Hampshire pork shoulder, boneless and rindless
25g salt
25g demerara sugar
20g pomegranate molasses
1 tbsp smoked paprika
for the rose harissa
100g dried ancho chilli
20g dried árbol chilli
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp caraway seeds
4 cloves garlic, peeled
40g sundried tomatoes
40g preserved lemon
1 tsp dried mint
3 tbsps olive oil
1 tbsp dried rose petals
for the hummus
400g chickpeas, drained
4 cloves smoked garlic, peeled
50g tahini
1 lime, juice and zest
60ml olive oil
sea salt & black pepper
to serve
6 large seeded crusty bread rolls
150g wild rocket
Method
To brine the pork, mix the salt, sugar, molasses and paprika together with 180g of water using a whisk until the sugar and salt have dissolved. Place the joint of pork in a vacuum bag with the brine, vacuum seal and leave for 24 hours in the fridge.
To make the rose harissa, place the dried chillies in a bowl, cover with boiling water and leave to soak for 10 minutes. Toast the spices in a frying pan over a medium heat, tossing occasionally to prevent burning, for about 2 minutes until the spices are releasing aromas. Grind the spices into a powder in a pestle and mortar. Drain the chillies (keep the water). Combine all the ingredients except the chilli water and rose petals in a food processor and blend to a smooth paste. Add some of the chilli water to create a paste the consistency of thick double cream. Add the petals and mix.
To roast the pork, remove from the brine and coat in the rose harissa paste; leave for another 2 hours, covered, in the fridge.
Pre-heat the oven to 140°C/275°F/gas mark 1. Place the joint onto a wire rack in a baking tray and cover with tin foil. Cook for 5 hours until tender and falling apart. Pull the meat apart into long meaty strands with two forks; pour over any liquid from the bottom of the tray and mix in with the meat.
To make the hummus, place all the ingredients in a food processor, season with a large pinch of salt and freshly cracked black pepper and blitz to a smooth paste. Use a spatula to scrape down the sides and blend again to ensure there are no lumps. Set aside.
To serve, spread plenty of smoked garlic hummus over both cut sides of a bread roll. Generously fill with pulled pork and fresh wild rocket.