Thursday, January 14, 2016

This week's MENU recipe: Pulled Pork

If you have a slow cooker, this week's recipe is for you. If you don't, you can put this in a very low oven and cook until you can shred the pork but you will need to check that the liquid has not evaporated and replace it with water if it does. The Chipotle chilli is not essential but it adds that final smoky hit to the pork. It is quick and easy to assemble when you have all the right ingredients to hand and cooks itself. Great for a late supper on a hot day.
This week's recipe is Pulled Pork
2 kg piece of pork shoulder, cut in two pieces - 1 large onion, finely chopped - 2 large cloves of garlic, sliced -1 cup barbeque sauce - 1 cup tomato passata - 1/4 cup apple cider vinegar - 1/2 cup chicken stock - 1/4 cup light brown sugar - 1 t English mustard powder - 1 T Worcestershire sauce - 1 t chilli powder - 2 t fresh thyme - 2 bay leaves - 1 t dried oregano - 1 Chipotle chilli in Adobo sauce, chopped.
Pour all the sauce into the slow cooker pot, add the herbs and spices, onion, garlic and chilli. Stir well. Then put in the pork and make sure it is well covered with everything in the sauce. Put on the lid and set to High and leave for 5 to 6 hours or until you can shred the meat easily using two forks. Do check that it is not drying out at any time.

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Serve on rolls or instead of shredding cut into chunks and serve with salad and baked potatoes
© John & Lynne Ford, Adamastor & Bacchus 2016

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