A bold twist on a comfort classic, perfect for a weekend gathering or a summer dinner with friends! Slow-cooked pulled pork meets the sweetness of roasted rainbow carrots, all elevated by the deep richness of Mazzetti’s Black Label Balsamic Vinegar of Modena. A few drops are all it takes to bring brightness and taste to this hearty dish. Serve it warm, share it generously and let the balsamic do the talking!
Pulled Pork:
1.5 kg pork shoulder or Boston butt
Rub:
14 gr smoked paprika
45 ml maple syrup
30 ml soy sauce
30 ml Balsamic Vinegar of Modena
8 gr garlic powder
30 gr tomato paste
Black pepper (to taste)
Balsamic Vinegar of Modena (for finishing)
Side Dish:
600 gr rainbow carrots
45 ml extra virgin olive oil
15 ml maple syrup
1 sprig thyme
Salt and pepper (to taste)
Pulled Pork:
3.3 lbs pork shoulder or Boston butt
Rub:
2 tbs smoked paprika
3 tbs maple syrup
2 tbs soy sauce
2 tbs Balsamic Vinegar of Modena
1 tbs garlic powder
2 tbs tomato paste
Black pepper (to taste)
Balsamic Vinegar of Modena (for finishing)
Side Dish:
21 ounces rainbow carrots
3 tbs extra virgin olive oil
1 tbs maple syrup
1 sprig thyme
Salt and pepper (to taste)
Mix all the ingredients to create the perfect rub
Trim excess fat and connective tissue from the meat, then coat it thoroughly with the rub. Cover and refrigerate for at least 3 hours.
Wrap the meat in foil and roast at 149°C (300°F) for 4 hours.
Remove the foil, increase the oven temperature to 204°C (400°F), and roast for another 30 minutes to form a crispy crust.
Rest the meat wrapped in foil for 30 minutes, then shred it. Adjust seasoning and drizzle with Balsamic Vinegar of Modena.
Place the carrots on a baking sheet, coat with olive oil, maple syrup, thyme, salt, and pepper. Roast at 177°C (350°F) for about 30 minutes.
