Pulled pork, chips and sweet potato fries

Huile d'olive de Nîmes PDO
Intense flavour
Pulled pork, frites de pomme de terre et patate douce
Photo credit: Céline de Cérou
Pulled pork is a dish made from pork shoulder that is shredded and tenderised through slow, gentle cooking. In our recipe, the pork is well-seasoned and served with sweet potato and potato fries. The whole dish is finished off with a full-flavoured French olive oil – in this case, an olive oil from Nîmes by PDO!
A PDO
Preparation
25 min
A PDO
Cooking time
6h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1,2 kg pork shoulder
  • 2 onions
  • 4 feuilles bay leaf
  • 4 c. à soupe Nîmes olive oil PDO
  • 20 cl apple juice
  • 2 c. à soupe of cider vinegar
Spices:
  • 60 g brown sugar
  • 2 c. à soupe of salt
  • 2 c. à soupe finely sliced onions
  • 4 c. à soupe paprika
  • 1 c. à soupe garlic powder
  • 1 c. à café ground cayenne pepper
  • 1 c. à soupe chilli spices
  • 1 c. à soupe crushed black pepper
  • 1 c. à soupe ground cumin
  • 1 c. à soupe oregano
For the chips:
  • 2 potatoes
  • 2 sweet potatoes

Tip

Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, a French olive oil from varieties such as Picholine, Rougette de l’Ardèche, Aglandau and Salonenque...

Instructions

  • Peel and finely chop the onions. Place them in the bottom of a large ovenproof dish (large enough to hold the pork shoulder).

  • Place the pork shoulder on top. Brush the pork with 3 tablespoons of olive oil (to help the spices stick)

  • Mix the spices in a bowl, then sprinkle half of them over the meat.

  • Mix the remaining spices with 15 cl of water, 10 cl of apple juice and 1 tablespoon of cider vinegar, and pour this into the bottom of the dish. Place the bay leaves on top of the meat. Cook at 110°C for at least 6 hours.

  • Make a mixture with 10 cl of water, 10 cl of apple juice and 1 tablespoon of cider vinegar. Moisten the meat with this mixture every hour (you can use a spray bottle) and turn the pork several times during cooking so that it browns on all sides.

  • Thirty minutes before the end of the cooking time, peel the potatoes and sweet potatoes, then cut them into chips. Place them in a mixing bowl and drizzle over a tablespoon of olive oil. Bake for 20 to 30 minutes at 180°C on a baking tray.

  • Remove the dish from the oven, leave it to cool a little, then shred the meat using two forks; if the meat is cooked properly, it should come apart on its own (if not, return it to the oven for 30 minutes to 1 hour).

  • Mix the meat with the sauce, and serve with potato chips and sweet potato fries.

Tip

Choose an PDO olive oil from Nîmes (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, a French olive oil from varieties such as Picholine, Rougette de l’Ardèche, Aglandau and Salonenque...
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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