Go Back
Pulled Pork and Fennel

Pulled Pork and Fennel

Garden fresh fennel and pork make a glorious pairing. Serve this family friendly dish with vegetable sides and rice. Enjoy the left overs the next day with crusty bread.
Course Main
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1.2 kg boneless pork leg free range
  • drizzle oil
  • 2 fennel bulbs sliced
  • 1 stick celery chopped
  • 3 cloves garlic sliced
  • 1 capsicum sliced
  • 1 tablespoon red wine vinegar
  • 2 cups vegetable stock
  • pinch salt
  • rice to serve


  1. Heat the oven to 130 degrees celcius
  2. Add the oil to a pot that can be transferred from the stove to the oven
  3. Brown the pork on each side to render excess fat
  4. Add the fennel, celery, garlic and capsicum and reduce the heat to allow the vegetables to begin to soften
  5. Add the red wine vinegar and then the stock and salt
  6. Cover and place into the preheated oven for 2 hours
  7. Serve with rice, topped with fresh parsley and sides of choice