Pulled Pork Lasagne

Bob and I got married at a little stone church in Watsons Bay, surrounded by some of the most expensive real estate in Sydney. Due to church protocol, we were required to undergo pre-marital counselling hosted by a couple attending the church whom we hadn't met. We were given their address and as we drove up to a row of houses whose lawns spilled out onto Watson's bay beach, we knew we were in high company. We knocked on the door and were greeted by a couple who were glamorous and benevolent. The woman had made a slow-cooked pulled pork lasagne and as we ate it overlooking the bay by sunset, I knew it was both the best lasagne I had tasted and likely to be her secret recipe impressing guests of all kinds to grace their table.

Without shamelessly poaching her recipe then and there, I instead restrained myself and asked a few questions admiringly and learned it was Donna Hay's Pulled Pork Lasagne. Bingo. That should be all the info Google should need to find me this recipe. And this is what I found. And more importantly, it turned out exactly how hers tasted too.

Ingredients:
1 tbsp olive oil
2kg boneless pork shoulder, trimmed and cut into three
sea salt and cracked pepper
1 brown onion, finely chopped
6 cloves of garlic, crushed
1 tbsp plain flour
55g brown sugar
125mL malt vinegar
1/4 cup thyme leaves + extra for serving
2 tbsp smoked paprika
1/2 tsp cayenne pepper
500mL chicken stock
2 x 400g can chopped tomatoes
4 x fresh bay leaves
270g provolone cheese, grated
200g mozzarella, grated
250g dried lasagne sheets (I use Barilla)

Bechamel Sauce (I double this quantity):
40g unsalted butter, chopped
35g plain flour
500mL milk
1.5 tbsp dijon mustard

Method:

1. Meat Mixture

1. Preheat oven to 180°C.
2. Heat the oil in a large ovenproof heavy-based saucepan over medium heat.
3. Add the pork, sprinkle with salt and pepper and cook for 5-6 minutes each side or until browned. Remove from the pan and set aside.
4. Add the onion and garlic and cook for 6-7 minutes or until lightly browned. 
5. Add the flour and cook, stirring, for 1 minute.
6. Add the sugar, vinegar, thyme, paprika and cayenne and stir well to combine.
7. Add the stock, tomato, bay leaves and pork and bring to a simmer.
8. Cover, place on an oven tray and cook in the oven for 2hr 15min.
9. Remove the pork from the cooking liquid and using 2 forks, shred the meat.
10. Skim the fat from the surface of the liquid and discard. Return the pork to the saucepan.

2. Bechamel Sauce:

1. Melt butter in medium saucepan over medium heat.
2. Add the flour and cook, whisking, for 1-2 minutes until well combined.
3. Gradually whisk in the milk and cook, whisking, for 1 minute or until just thickened.
4. Remove from the heat and whisk in the mustard until well combined.
5. Set aside to cool slightly.

3. Arrange:

1. Mix the provolone and mozzarella cheese in large bowl to combine.
2. Increase oven temperature to 200°C.
3. Line the base of a lightly greased 27cm x 22cm (3.5L capacity) ovenproof dish with 1 layer of lasagne sheets, trimming to fit.
4. Top with half of the pork mixture, a thin layer of béchamel sauce and a sprinkle of cheese.
5. Repeat to make another layer.
6. Finish with one layer of lasagne sheets, the béchamel sauce and remaining cheese.

4. Cook

1. Place the dish on an oven tray and cook for 35-40minutes or until golden and melted.

5. Serve

1. Sprinkle with thyme and allow 10minutes to cool before serving.

*Donna Hay https://www.donnahay.com.au/recipes/slow-cooked-pork-lasagne*