Method

• Finely chop the rosemary and garlic and mix together the mustard, 3Tbsp maple syrup and a good pinch of sea salt and pepper
• Pour all over the pork and then place the pork into a slow cooker on high for approx 4 hours or until the pork is tender and is pulling apart easily Once the pork is done remove from the slow cooker and allow to cool while preparing the rest of the salad
• Roughly chop the hazelnuts Make the dressing by mixing together the balsamic vinegar, lemon juice, rest of the maple syrup and then whisking in the olive oil Toss together the sliced beetroot, kale leaves, pulled pork and hazelnuts with some dressing
• Add salt and pepper to taste and serve