Pulled Pork Lasagna
This pulled pork lasagna just got a whole lot easier thanks to the slow cooker. Let the pork melt into rich, tomatoey goodness while you go about your day — then layer it up with creamy béchamel, fresh pasta sheets, and plenty of gouda and mozzarella for a next level lasagna the whole family will devour.
5 hrs 30 mins
Easy
6
What you’ll need
INGREDIENTS
- 2kg SunPork Fresh Foods Pork Shoulder, trimmed and cut into quarters
- Sea salt and cracked black pepper
- 1 Tbsp. extra virgin olive oil
- 1 brown onion, finely chopped
- 6 garlic cloves, minced
- 1 Tbsp. flour
- ¼ cup brown sugar
- ½ cup malt vinegar
- ¼ cup thyme leaves, plus extra to serve
- 2 Tbsp. smoked paprika
- ½ tsp cayenne pepper
- 500ml chicken stock
- 2 × 400g cans chopped tomatoes
- 4 fresh bay leaves
Lasagna Layers:
- 270g Gouda, grated
- 200g mozzarella, grated
- 200g fresh lasagna sheets
Béchamel Sauce:
- 40g unsalted butter, chopped
- ¼ cup flour
- 500ml milk
- 1 Tbsp. Dijon mustard
How to make it
- Season pork shoulder pieces with sea salt and cracked black pepper. In a large pan over med. heat, heat olive oil and sear pork until browned on all sides.
- Transfer pork to the slow cooker. Add onion, garlic, flour, brown sugar, vinegar, thyme, paprika, cayenne, stock, tomatoes, and bay leaves. Stir to combine.
- Cook on high for 5 hrs, until pork is fall-apart tender.
- Remove pork and allow to rest for 20 mins then shred with two forks, discarding any fat. Skim excess fat off the surface of the sauce. Return the shredded pork to the sauce and mix well. Discard bay leaves.
- For the Béchamel sauce use a small saucepan, melt butter over med. heat. Whisk in flour and cook for 1–2 mins. Gradually add milk, whisking constantly, until thickened (about 1 min). Remove from heat and whisk in Dijon mustard then set aside.
- Combine grated Gouda and mozzarella in a large bowl.
- Preheat fan-forced oven to 200°C. Lightly grease an ovenproof dish.
- Start with a lasagna sheet, then pulled pork, then the cheese blend. Repeat layers. Finish with a final layer of lasagna sheets, pour over béchamel, and top with remaining cheese.
- Bake for 30–40 mins until golden and bubbling. Garnish with extra thyme.
- Serve and enjoy!
