Pulled pork, fried potatoes
5 h
Average: 2.3 (3 votes)

Pulled pork, fried potatoes

Porc noir de Bigorre is certainly one of the finest meats: its texture is deliciously melt-in-the-mouth and flavorful. In this recipe, the meat is simmered for a long time in the oven - at a low temperature - with onions, ketchup and barbecue sauce for a delicately smoky result. With sautéed potatoes, you're in for a real treat!

Preparation time

15 min

Ingredients For

  • PDO Noir de Bigorre pig
    Noir de Bigorre Pork PDO
  • x 2
  • 100 ml
  • 200 ml
  • 1 kg
  • 10 cl
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO
    3 tablespoons See the article



Peel and quarter onions.


Brush the pork roast with half the olive oil and season with salt and pepper. Place in a cast-iron casserole with the onions.


Brown on all sides.


Place the ketchup and barbecue sauce on the meat. Add 2 tablespoons of water. Place the lid on the casserole and cook for 4 hours 30 minutes in an oven preheated to 150 degrees. Turn the roast halfway through cooking and baste regularly.


Cut potatoes in half. Heat sunflower oil over high heat and sauté potatoes until lightly browned. Drain on paper towels, season with salt and pepper. Add a little thyme.


Fluff the meat and serve with the potatoes.

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