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Grid Iron Meat

Pulled Pork & Lentil Broth

This is slow, restorative cooking built around pork collar — a cut with enough natural fat to stay succulent, but which eats lightly when cooked gently in broth. The pork is cooked until just yielding, then pulled into a warming lentil broth scented with garlic, bay and herbs. It’s nourishing winter food that supports energy and strength without feeling rich or overdone.

INGREDIENTS
  • 1kg Grid Iron pork collar joint
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 garlic cloves, sliced
  • 1 bay leaf
  • 1 tsp dried thyme (or a small sprig fresh)
  • 150g green or brown lentils, rinsed
  • 1.2 litres chicken or pork stock
  • Sea salt
  • Black pepper
  • Small handful parsley, chopped
  • Optional: squeeze of lemon or splash of cider vinegar
METHOD

  1. Season the pork collar generously with salt and pepper.
  2. Heat the olive oil in a large, heavy-based casserole over a medium heat.
  3. Brown the pork collar lightly on all sides, then remove and set aside.
  4. In the same pot, add the onion, carrot and celery with a pinch of salt. Cook gently for 8–10 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the bay leaf, thyme and lentils, then pour in the stock.
  7. Return the pork collar to the pot, making sure it’s mostly submerged.
  8. Bring to a gentle simmer, cover with a lid and cook on a low heat for 2½–3 hours, turning the pork once, until it pulls apart easily.
  9. Lift out the pork, shred it gently with two forks and discard any excess fat if needed.
  10. Return the pork to the broth, simmer uncovered for 10–15 minutes, and adjust seasoning.
  11. Finish with chopped parsley and a squeeze of lemon or cider vinegar if you like.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Sauté → Medium to brown the pork collar in olive oil. Remove and set aside.
  2. Soften the vegetables in the same pot.
  3. Add garlic, herbs, lentils and stock, then return the pork to the pot.
  4. Pressure cook on High for 45 minutes.
  5. Allow 15 minutes natural release, then remove and pull the pork.
  6. Return pork to the broth and reduce slightly on Sauté if needed.

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Rare Breed Pork Collar Joint – 1.1kg

A richly marbled rare breed pork collar joint.

Approx. 1.1kg and serving 4.

Cut from the shoulder and neck end, it is juicier than loin, neater than shoulder and ideal for roasting, braising, pulled pork or slicing into thick collar steaks.

£14.30

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Sides

  • Steamed cavolo nero or kale – sturdy enough to stand up to the broth.
  • Roasted squash or pumpkin wedges – natural sweetness alongside the savoury lentils.
  • Buttered Savoy cabbage – soft, comforting and very traditional.
  • Wholegrain toast or sourdough – optional, but good for soaking up the broth.
  • Baked sweet potatoes – split and spoon the broth over for a complete meal.

Matches

  • Lentils, beans, split peas
  • Bay, thyme, parsley
  • Garlic, onion, celery
  • Lemon, cider vinegar
  • Pork fat, chicken stock

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Preparation Time: 15 minutes
Cooking Time: 2½–3 hours (45 minutes under pressure)

Hot Tips

  • Pork collar has plenty of internal fat — skim a little from the surface if you want it lighter.
  • Don’t over-pull the pork; larger strands give better texture.
  • This keeps brilliantly and improves after a night in the fridge.
  • Leftovers can be thickened into a stew or turned into a noodle soup.

Pairings

Red Wine

  • Gamay – light and warming without weight.
  • Pinot Noir – gentle and savoury.
  • Lighter Côtes du Rhône – herbs echo the broth.

White Wine

  • Chenin Blanc – body with freshness.
  • Picpoul de Pinet – clean and refreshing.
  • Dry Riesling – lifts the lentils beautifully.

Beer & Cider

  • Amber ale – malty and comforting.
  • Brown ale – soft and warming.
  • Dry cider – natural with pork.

Non-Alcoholic

  • Hot lemon water
  • Alcohol-free cider
  • Herbal teas (thyme, bay or nettle)

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