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Pulled Pork Pie with Za’atar


This pulled pork pie is simply perfect!

  • Serves: 12 |
    12 servings
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 5:0 hours
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  • 1 Tbsp roasted sesame seeds  15 ml
  • ¼ C      sumac  60 ml
  • 2 Tbsp dried thyme     30 ml
  • 2 Tbsp dried marjoram            30 ml
  • 2 Tbsp dried oregano  30 ml
  • 1 tsp     coarse salt       5 ml


  • 2 Tbsp za’atar  30 ml (make your own or check if you can get it from any specialised deli or your local food market)
  • 3 Tbsp good-quality extra virgin olive oil        45 ml
  • 1 kg shoulder of pork
  • 2 medium onions, quartered
  • 4 cloves garlic, finely chopped
  • 4 C       apricot juice    1 litre
  • 1 C       good-quality Chenin Blanc      250 ml
  • 3 Tbsp wholegrain mustard     45 ml
  • 2 Tbsp honey  30 ml
  • 2 Tbsp Crema di Balsamico    30 ml

Pie crust

  • 1½ C    self-raising flour           375 ml
  • ½ C      melted butter   125 ml
  • 2 large eggs, separated
  • ½ tsp    salt       2.5 ml
  • ½ C      milk      125 ml

Preheat the oven to 180 °C.


Grind the sesame seeds in a food processor or with a mortar and pestle. Add the remaining ingredients and mix well.


Mix the za’atar and the oil and massage the mixture into the shoulder of pork. Place in a deep oven dish. Add the onions and garlic. Mix the juice, wine, wholegrain mustard, honey and Crema di Balsamico together and pour into the oven dish. Cover with heavy-duty foil and place in the oven for 5 hours. Keep to one side to cool slightly. Shred the pork using two forks. Place back into the sauce and cook for a further 15 minutes.

Pie crust

 Mix the flour, melted butter, egg yolks, salt and milk until combined. Beat the egg whites until stiff and fold into the mixture.


To assemble

 Place the pork into a pie dish and gently spoon the pie crust onto the pork, spreading it over the top. Bake until the pie crust is golden brown.

Serve with oven-roasted root vegetables.


To store the za’atar, keep in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za’atar will keep for 3–6 months.