750g piece of pork rind removed (shoulder or neck)
1 brown onion sliced
Whitlock & Sons Pulled Pork Killer Sauce
1 1/2 tablespoons olive oil
3 cups milk
125ml thickened cream
250ml (1 cup) chicken liquid stock
1 garlic clove, crushed
40g (1/2 cup) coarsely grated cheddar
40g (1/2 cup) finely grated parmesan cheese
1 1/2 tablespoons chopped fresh parsley
Get down to business:
Preheat oven to 180C/160C fan-forced
Brown porky in a little oil in a hot frying pan.
Bang it in a casserole dish with the killer sauce and sliced brown onion and cover with a lid. Cook for 2 ½ hours or until tender. Take the meat out and place on a board. Keep the sauce aside.
Shred the pork apart, with two forks macerating it (here’s where you really show it who’s boss). Add the meat back into the sauce. Set aside.
Heat 2 teaspoons oil in a saucepan over medium heat. Stir in the pasta, milk, cream, stock and garlic. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Stir for 10 minutes or until the pasta is al dente and the sauce thickens. Stir in the cheddar and parmesan. Season.
Top pasta with pulled pork and garnish with chopped parsley for greens.