54 Pulled pork roll with rose harissa and pomegranate molasses Paul Robinson

Pulled pork roll with rose harissa and pomegranate molasses

prep: 25 minutes marinate: 26 hours cook: 5 hours
4 people

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.