Slow cooked pork shoulder with lentils and greens
Fall-apart lean pork cooked slowly with green lentils and kale in a fragrant herb broth.
- Time2 hr
- LevelEasy
- Costabout £1.73 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Season the pork with the paprika and black pepper.
- 2
Spray a casserole and brown the pork for 3 minutes each side. Lift out.
6 min - 3
Cook the onion, carrots and celery for 5 minutes. Add the garlic and thyme.
5 min - 4
Add the lentils and stock and nestle the pork on top. Cover and cook in the oven for 1 hour 30 minutes.
90 min - 5
Shred the pork into chunks, stir in the kale and lemon juice and return to the oven for 10 minutes.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.