RECIPE | Pulled pork pie with cornbread crust

Serves 4

Preparation time 30 minutes

Cooking time 3 hours

You need

• 1,2kg pork shoulder, deboned and in 3cm cubes

• 1 tablespoon brown sugar

• 1 teaspoon each braai salt and smoked paprika

• 1 chilli, chopped

• 1 clove of garlic, chopped

• ¼ cup brown vinegar

• 1 cup beer (we used lager)

• ¼ cup braai sauce of your choice

For the crust

• ²⁄ cups milk

• 1 tablespoon vinegar

• ½ cup fine polenta

• ½ cup self-raising flour

• 1 egg

• 1 tablespoon melted butter

• ¼ cup finely grated cheddar

• 1 preserved jalapeño chilli, chopped (optional)

Here's how

1 Preheat the oven to 160 °C. Add all the ingredients for the filling except the braai sauce to an ovenproof pot and roast for about two hours with the lid on. Pour the braai sauce over the meat and roast without the lid for 30-40 minutes. Remove the meat from the sauce and set aside to cool down.

2 Flake the meat using two forks. Skim the fat off the meat juices. Return the meat to the pot or a pie dish and season to taste with salt and pepper.

3 To make the crust, combine the milk and vinegar and set aside for a minute. Add all the remaining ingredients for the crust and beat the mixture until smooth. Spoon the dough over the meat filling and increase the oven temperature to 200 °C. Bake the pie without a lid for about 20 minutes or until cooked. Set it aside for 10 minutes before you serve.