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
