Lemon and tarragon pulled pork with pitta breads and walnut mayonnaise

Lemon cuts though the fat and sweetness of the glaze to make an absolutely irresistible pulled pork recipe. You’ll need to prepare it a day ahead, but boy oh boy it’s worth it.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the lemon and tarragon pulled pork

  • 200g/7oz salt
  • 150g/5½oz Demerara sugar
  • 2 fresh bay leaves
  • 3-4 sprigs thyme
  • 4 star anise
  • 2 lemons, peeled rind and juice only
  • 1 skinless, boneless pork shoulder
  • vegetable oil, for cooking
  • 100ml/3½fl oz white wine vinegar
  • 300ml/10½fl oz chicken stock
  • 150g/5½oz brown sugar
  • 180ml/6fl oz white wine
  • 2 garlic cloves, grated
  • 100ml/3½fl oz honey
  • 4 fresh bay leaves, finely chopped
  • 4 tbsp chopped fresh tarragon

For the walnut mayonnaise

  • 2 large free-range egg yolks
  • 2 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 250ml/9fl oz vegetable oil
  • 5 tbsp walnut oil
  • salt and cayenne pepper, to taste
  • lemon juice, to taste
  • 100g/3½oz toasted walnuts, chopped

For the coleslaw

  • 1 carrot, grated
  • ¼ white cabbage, finely sliced
  • 1 onion, finely sliced

To serve

  • wholemeal pitta breads, lightly toasted
  • lettuce (optional)

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