Jamie's Italy
Slow-roasted shredded pork with thyme
with taleggio and lemon-dressed rocket pizza dressing
4 hrs 35 mins plus cooling time
Super easy
makes enough for 1 pizza
About the recipe
This roast pork pizza topping pushes all the right buttons – a bit of extra effort, but so worth it
Recipe From
Ingredients
for the pork
1kg/2lb 3oz higher-welfare pork shoulder
2 tablespoons fennel seeds
sea salt and freshly ground black pepper
olive oil
for each pizza topping
2 tablespoons tomato sauce
50g/1.8oz Taleggio cheese
1 teaspoon fresh thyme leaves
a small handful of rocket
juice of ½ a lemon
Top Tip
It's always better to make your own pizza dough and tomato sauce from scratch if you can. Try these recipes here!
Method
This roast pork pizza topping pushes all the right buttons – a bit of extra effort, but so worth it
- When it comes to the meat, 1kg/2lb 3oz of pork shoulder should give you enough pork to top about 10 pizzas. Although the rest of the ingredients are for one topping, there is no point in cooking less pork than this – you can use any leftovers in sandwiches. This is also a great way to use up leftovers from a roast pork joint.
- Preheat your oven to 170ºC/325ºF/gas 3. Score the pork shoulder. Bash the fennel seeds and rub them over the pork, then season and rub with olive oil. Roast in the preheated oven for at least 4 hours, until the meat is tender and shreds easily. When cool, shred up using a fork or your hands. Dress the meat with a little of the cooking juices – it will have almost the texture of a confit of duck.
- Smear the tomato sauce thinly over the pizza base and scatter over a small handful of your roasted pork and some small pieces of Taleggio. Sprinkle with the thyme leaves, drizzle with olive oil and cook until crisp and golden. Dress the rocket with a tiny bit of lemon juice, scatter over the pizza and serve.
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