Pulled Pork, Beetroot and Hazelnut Salad



600g pork shoulder, skin on, boneless

2 cloves garlic

1 Tbsp Dijon mustard

5 Tbsp maple syrup

2 sprigs rosemary

Sea salt


1 bunch kale

2 golden beetroot

1 red beetroot

4 Tbsp balsamic vinegar (good quality)

Juice of 1 lemon

1/3 cup light olive oil

100g toasted hazelnuts


Finely chop the rosemary and garlic and mix together the mustard, 3Tbsp maple syrup and a good pinch of sea salt and pepper. Pour all over the pork and then place the pork into a slow cooker on high for approx 4 hours or until the pork is tender and is pulling apart easily

Once the pork is done remove from the slow cooker and allow to cool while preparing the rest of the salad

Peel the beetroot and thinly slice (or grate if preferred)

Pick the kale leaves and discard stalks. Roughly chop the hazelnuts

Make the dressing by mixing together the balsamic vinegar, lemon juice, rest of the maple syrup and then whisking in the olive oil

Toss together the sliced beetroot, kale leaves, pulled pork and hazelnuts with some dressing. Add salt and pepper to taste and serve.


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