Karen Martini's slow-cooked pulled pork shoulder

Slow-cooked pork shoulder and celeriac with braised chickpeas and silverbeet.
Slow-cooked pork shoulder and celeriac with braised chickpeas and silverbeet. Photo: William Meppem
Dietary
Gluten-free

This is a stunning single-pot dish, with the pork becoming increasingly yielding as it infuses with spices, orange and tomato over the long cook. It requires no skill, but the result is impressive. I really don't need anything else to accompany this: the cooling yoghurt melts into the spicy, braised chickpeas while some fresh coriander provides the perfect, bright finishing touch. Leftovers will taste even better the next day, too.

Ingredients

2kg boneless pork shoulder, rind removed and brought to room temperature

1 celeriac, trimmed and sliced in 3cm-thick rounds

2 large red chillies, split

2 cinnamon sticks

zest and juice of 1 orange

125ml water or chicken stock

50ml white wine vinegar

2 x 400g cans chickpeas, drained and rinsed (or 650g cooked chickpeas)

rind of ½ preserved lemon

1 bunch silverbeet, washed and shredded into 1cm slices

½ bunch coriander, leaves picked

400ml natural yoghurt

For the spicy paste

150g harissa paste

4 garlic cloves, crushed

2 tbsp tomato paste

3 tbsp soft brown sugar

2 tbsp mustard powder

2 tbsp cumin seeds

4 bay leaves (preferably fresh)

2 1/2 tbsp salt flakes

Method

1. Preheat the oven to 160C fan-forced (180C conventional).

2. Combine the spice paste ingredients in a blender, then rub all over the pork.

3. Arrange the celeriac in the base of a heavy casserole pan (a Dutch or French oven) that has a tight-fitting lid. Add the chilli, cinnamon and orange zest and juice. Pour in the water or stock and vinegar, then place the pork on top. Cover and cook for 2½ hours.

4. Remove the pan from the oven and remove the pork. Stir through the chickpeas, preserved lemon rind and silverbeet. (The pot will be full to begin with, but the contents will shrink as they cook.)

5. Return the pork to the pan and cook for another 60 minutes with the lid on. Then increase the heat to 200C fan-forced (220C conventional) and cook uncovered for 20 mins to colour slightly.

6. Lift the pork out of the pan and shred into largish pieces; also, skim any excess fat from the top of the pot.

7. Spoon the chickpea-and-silverbeet braise into a large serving dish and place the shredded pork on top. Scatter over the coriander leaves and serve with yoghurt on the side.