Ingredients

• 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
• 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
• 1 carrot
• grated
• ¼ white cabbage
• finely sliced
• 1 onion
• finely sliced
• wholemeal pitta breads
• lightly toasted
• lettuce (optional)

Directions

• For the lemon and tarragon pulled pork
• in a saucepan heat 1 litre/1¾ pints water
• the salt
• Demerara sugar
• bay leaves
• thyme
• star anise and the lemon rind. Boil until the salt and sugar have dissolved then remove from the heat and leave to cool.
• When the brine is cold
• place the pork shoulder into a container and pour over the chilled brine. Cover and place into the fridge for 24 hours.
• When ready to cook the pork
• preheat the oven to 140C/275F/Gas 1.
• Remove the pork from the marinade
• pat dry and place onto a sheet of aluminium foil. Drizzle with the oil and wrap the meat in the foil
• sealing the edges to form a parcel. Place in a roasting tin and transfer to the oven to slow cook for at least four hours
• or until the pork is very well done and tender.
• Remove from the oven and leave to cool
• still wrapped
• for 25-30 minutes.
• Meanwhile
• in a large pan
• combine the white wine vinegar
• chicken stock
• brown sugar
• white wine
• grated garlic
• honey and bay leaves and bring to the boil. Turn the heat down to a low simmer.
• Open the wrapped pork and
• using two forks
• pull the pork apart
• shredding it all up. Place the pork mix into the gently simmering stock and cook for 35-40 minutes
• letting the stock reduce to a sticky glaze.
• Meanwhile
• for the walnut mayonnaise
• place the egg yolks
• mustard and white wine vinegar into a food processor and blend until smooth. Slowly add the vegetable oil in a thin
• steady stream while the motor is still running.
• When all the vegetable oil is combined
• add the walnut oil with the motor running. Blend until the mayonnaise has emulsified then season with salt
• cayenne pepper and lemon juice. Stir in the walnuts.
• For the coleslaw
• mix together the carrot
• cabbage and onion with a little mayonnaise.
• When ready to serve
• season the pork with the lemon juice
• tarragon
• salt and pepper.
• To serve
• tear apart the pitta bread apart
• put in a big blob of coleslaw
• add the pulled pork and lettuce (if using).