Lemon Pulled Pork
recipe

Tender pork with lemon, rosemary, and garlic, served as a filling for soft polenta or bread. A perfect recipe for pampering on a rainy day.
Preparation Time: 3 hours
Serving Size: 4-6 servings
Ingredients:
- 1 kg pork shoulder
- 2 tablespoons olive oil
- Juice and zest of 2 lemons
- 4 garlic cloves (peeled and crushed)
- 2-3 sprigs fresh rosemary
- 2 carrots (diced)
- 1 fennel bulb (sliced)
- 2 shallots (sliced)
- 500 ml chicken broth
- Salt and black pepper to taste
Instructions:
1. Preheat the oven to 160°C (320°F).
2. Heat the olive oil in a large oven-safe pot over medium heat. Sear the pork shoulder on all sides until browned.
3. Add the crushed garlic, rosemary, lemon juice, and zest. Stir well to combine.
4. Add the diced carrots, sliced fennel, and shallots to the bottom of the pot.
5. Pour in the chicken broth until the meat and vegetables are partially submerged.
6. Cover the pot with a lid or foil and transfer it to the oven. Let it simmer for about 2.5-3 hours, until the meat is tender.
7. Remove the pot from the oven and shred the pork using two forks. Mix it well with the broth.
8. Serve the lemon pulled pork warm as a filling for soft polenta or bread.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 25 g
- Fiber: 3 g

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