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LARD “Le Fondant”
Pulled pork can be eaten hot, but it is also delicious served cold, as in a Banh-Mi sandwich. Pair with a mix of carrots and cabbage, a yoghurt-based coleslaw or mixed pickled vegetables for a tangy, healthy touch. * Sublim’ “Le Fondant” lard will help to lock in the flavours in the marinade and will also keep the meat incredibly moist during cooking. A must-try!
Preparation : 20 mins
Baking : 6 hours
serves 6
1.6 kg pork shoulder (bone-in) or ham
Salt and pepper
250 g BBQ sauce or ketchup
2 tsp cumin powder
1 dash Tabasco sauce
3 garlic cloves, chopped
2 tbsp smoked paprika (about 15 g)
25 g sugar, or honey or molasses
1 tsp allspice, or cinnamon according to your preference
30 ml water
2 tbsp Worcestershire sauce (optional)
1 large onion
40 g Sublim’ “Le Fondant” lard + 1 tablespoon extra


1 blender
1 roasting dish
parchment paper
1 oven


Season the pork shoulder with salt and pepper a day in advance.
Sweat the finely chopped onion in 1 tbsp of Sublim’ “Le Fondant” lard (2 mins)
Mix the spices with the BBQ sauce, water and Sublim’ “Le Fondant” lard *,
Blend until smooth for a nice marinade.
Add the onion into a roasting dish,
Top with the pork shoulder coated in the marinade and
leave to marinate overnight in the refrigerator.
The next day, preheat the oven to 120 °C
Cover the dish with heat-resistant paper (1 sheet of parchment paper or tin foil).
Roast in the oven for 6 hours.
Don’t panic! You can cook it in two goes (add an extra half hour of cooking time),
For the last hour, uncover the meat so it caramelises nicely. Otherwise, you will need to reduce the sauce a little before adding to the pork.
Once the meat is cooked, use two forks
to shred the meat whilst still hot: Spear the piece of meat with one fork and use the other fork to “pull” the pork into nice thin strips.
Toss the meat in the sauce.

You should have plenty for a meal and enough leftovers for a picnic!

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