••••SLOW COOKED PULLED-PORK LASAGNA🐷🐔🍅🌿🧀🌰🍚🍮🍗🥛🐖🐓!!••••

(Source: pinkpostitnote.com & photos also)

****SLOW COOKED PULLED-

****PORK LASAGNA!!!

http://pinkpostitnote.com 

INGREDIENTS 

1 tbsp olive oil

2kg boneless pork shoulder, trimmed and cut into thirds*

sea salt and cracked black pepper

1 brown onion, finely chopped

6 cloves garlic, crushed

1 tbsp plain flour

1/4 cup brown sugar

1/2 cup malt vinegar

1/4 cup thyme leaves

2 tbsp smoked paprika

1/2 tsp cayenne pepper

2 cups chicken stock

2 x 400g cans chopped tomatoes**

4 fresh bay leaves

3 cups grated provolone***

2 cups grated mozzarella

200g fresh lasagna sheets

BECHAMEL SAUCE

40g unsalted butter

1/4 cup plain flour

2 cups milk

1 1/2 tbsp Dijon mustard

Notes

*I used a rolled, boneless leg.

**I used a 700ml jar of tomato passatta instead of chopped tomatoes.

***I also did not use provolone cheese as I couldn’t get my hands on any so used a mixture of cheddar and mozzarella and it was perfect.

Method

Preheat oven to 180C/160C fan-forced/350F. Heat the oil in a large ovenproof heavy-based saucepan over medium heat. Add the pork, sprinkle with salt and pepper and cook for 5-6 minutes each side or until browned. Remove from the pan and set aside. Add the onion and garlic and cook until lightly browned. Add the flour and combine, then add the sugar, vinegar, thyme paprika and cayenne pepper mixing well. Add the stock, tomato, bay leaves and pork and bring to a simmer.

Cover and cook in the oven for 2 hours 15 minutes or until very tender. Remove the pork from the liquid and shred the meat with forks or your fingers, discarding the fat. Skim the fat from the surface of the cooking liquid and discard. Return the pork to the pan and mix in with the sauce.

Bechamel Sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking until well combined. Very, very gradually whisk in the milk and cook until just thickened then whisk in the Dijon mustard. Set aside.

Assembly: Combine the cheeses in a large bowl. Increase oven temperature to 200C/180C fan-forced/400F. Line the base of a lightly greased 27cm x 22cm ovenproof dish with 1 layer of lasagna sheets. Top with half the pork mixture and 1 cup of the cheese mixture. Repeat to make another layer, and finish with 1 layer of lasagna sheets, the bechamel sauce and remaining cheese. Bake for 35-40 minutes or until golden and melted. Allow to cool for 10 minutes before serving.