About this recipe:Elegant first course or main dish with fries and vegetables or salad. Pulled pork cooked in the slow cooker with mushrooms, green peppercorns, brandy, garlic and stock. Pork mixture layered between lasagne sheets and baked with a gentle buttery sauce.
In a mixing bowl combine the flour, garlic salt, cayenne and black pepper. Mix well then dredge the pork to cover well.
Turn the slow cooker onto high. Heat a fry pan with a little oil. Shake off the excess flour and pan fry the pork pieces until they take on a golden colour.
Transfer the pork to the slow cooker and cover. In the same fry pan, add the onion and add a little more oil if needed. Cook gently for about 5 minutes until soft and brown. Add the garlic, herbs and 1 tablespoon of the peppercorns and cook for another minute.
Add the brandy and flambe or bring to the boil. Pour over the pork and add 300ml of the stock.
Cook on high for 30 minutes. Stir, then turn the slow cooker to low and cook for a further 2 1/2 hours.
Meanwhile, bring a large pan of salted water to the boil and add the lasagne sheets. Cook until almost cooked through but still retain a little firmness.
Drain in a colander and rinse gently under cold water to stop the cooking process. Shake off excess water and layer each sheet between cling film and place in the fridge.
When pork is cooked, transfer to a bowl along with the juices. Using two forks, shred the pork and mix in with the juices. Add 3 of the sliced mushrooms, cheese and the apple sauce and very gently fold into the mixture. When cooled, chill until ready to layer.
Preheat the oven to 200 C / Gas 6.
Remove the pasta and the pork from the fridge. Using a fluted pastry cutter (approx 10cm diameter) cut 2 circles per lasagne sheet. You want 5 circles per person (10 in total as serves 2).
Grease a baking dish with 1 knob of the butter. Place a pasta circle on the bottom, add a heaped spoonful of the pork mixture on top. Add another pasta circle and repeat until you finish with the 5th pasta circle on top.
Sprinkle breadcrumbs or more cheese (or both) on top. Secure with a toothpick through the centre. Repeat the process with second serving. Cover with foil and chill until baking or bake for 25 minutes. Remove from the oven, discard the foil and bake for a further 15 minutes.
During the final 15 minutes, in a saucepan, gently heat a knob of butter and the remaining 100ml of stock. Add the remaining 2 sliced mushrooms and a good amount of black pepper and 1/2 teaspoon peppercorns. Simmer gently.
Remove lasagne from the oven. Using a spatula, very gently lift out the lasagne stack and plate up. Remove the toothpick. Pour over 1/2 of the sauce and serve.