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Slow cooked pork lasagna

Slow cooked pork lasagna

Slow cooked pork lasagna (click here)

Lasagne are rectangular sheets of pasta, layered with a choice of saucy meat recipes for the popular dish Lasagna. Lasagne is the plural referring to a number of sheets, while Lasagna refers to a singular sheet or the dish itself.

Make your own silky pasta sheets and layer them with slow cooked and pulled pork in a moreish sauce, decadent Béchamel and generous handfuls of Mozzarella!

Pour a glass of Leopard’s Leap Classic Cabernet Sauvignon and enjoy the ultimate comfort meal!

Prepare a simple egg pasta: 1 egg per 100 g flour, combined, kneaded well and allowed to rest before rolling. (2 eggs / 200 g flour makes enough for 3 main courses). You can of course also use store-bought lasagne sheets.

Prepare the saucy meat:

1.8 kg Pork shoulder, deboned and cut into medium cubes

3 Tblsp Brown sugar

1 Tblsp Paprika

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Cumin, ground

2 Tblsp Olive oil blend

375 ml Leopard's Leap Classic Cabernet Sauvignon

1 Tblsp Sea salt

1 Tblsp Black pepper, freshly cracked


1.5 cups Tomato sauce

5 Tblsp White wine vinegar

0.5 cups Smooth Dijon mustard

4 Tblsp Brown sugar

2 Tblsp Worcestershire sauce         

Preheat the oven to 160 °C.

Combine spices and mix well with cubed pork shoulder.        

Sear pork in batches in heated olive oil in a large cast iron pot. Remove pork from pot.

Deglaze pot with red wine, cook for 2 minutes, add pork back to pot.     

Cover with the lid and cook in preheated oven for 3 hours until pork is tender.          

Remove lid and cook for a further 45 minutes before removing pork from pot.   

Add sauce ingredients to the pot and cook for 5 minutes to thicken.

Shred pork using two forks and mix with the sauce in the pot.        


Melt 75 g Butter, add 75 g Cake flour and stir. Cook for 5 minutes.

Whisk in 1 litre of warm full-cream milk.

Season with salt and black pepper and whisk until smooth and thick.

Assembling the Lasagna

You will also need grated Mozzarella, marjoram and thyme.

Preheat the oven to 180 °C.

Smear some Béchamel in the base of a 33 x 22 x 7 cm baking dish, then cover with lasagne sheets (you need 500g worth of sheets if you use try pasta.)   

Spoon pulled pork to cover the sheets, generously spoon over the Béchamel and sprinkle with Mozzarella, marjoram and thyme.      

Continue to build the layers like this and finish with Béchamel.

Cover with foil and bake for 45 minutes.         

Remove foil, sprinkle with more Mozzarella, marjoram and thyme.   

Bake for a further 10 minutes until the cheese is gently bubbling.      

Remove from the oven and allow to stand for 10 minutes before serving.

Enjoy with Leopard's Leap Classic Cabernet Sauvignon.     


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