A little break from the norm today (and almost too late to get away with the alliteration in the title), but I thought I’d share an ah-may-zing dinner Paul and I had the other night. We are massive pork eaters (no sniggering at the back), and I know it’s not necessarily the best meat for you, but we do consume an awful lot of it.
We do usually enjoy a Sunday evening roast, but I was after something a little different on this particular weekend. I took inspiration from a couple of recipes in the end (mainly because I forgot to buy a key ingredient- doh!) but the main recipe I was working from was a little Simon Rimmer number courtesy of the BBC website.
His pork was marinated in chilli, mustard and salt, but alas, I failed to purchase the wholegrain mustard and could not be bothered to leave the house again. Hence a little trawl through a selection of other t’internet pulled pork recipes, and a combo put together by myself courtesy of whatever was in my kitchen cupboard.
It went a little something like this…
For the pulled pork:
1. Pre-heat the oven to 170 °c
2. Place 1kg of pork shoulder on to an oiled roasting tray. Mix together 4 tbsp smoked hot paprika, 1 tbsp cayenne pepper, 1 tbsp ground cumin, 2 tbsp flaked salt, 1 tbps black pepper and 2 tsp of thyme, and rub in to the meat.
3. Pour over 200ml of white wine vinegar and 250 ml of cider, and scatter over a couple of finely sliced onions and 6 squished (but skin still on) cloves of garlic.
4. Tightly wrap the roasting tray in tin foil and roast for three hours.
5. Remove the foil and roast for a final hour.
For the spicy slaw:
Mix the following ingredients together and serve alongside.
1/2 a white cabbage, finely sliced
2 carrots, grated
1 red onion, finely sliced
1 red chilli, finely sliced (we kept the seeds in ‘cos we’re hardcore!)
1 lime, juice only
1 tbsp soy sauce (random but it works!)
a few good dollops of mayonnaise
salt and pepper to season
*I also added peas to combat the bitterness of the cabbage*
For the home-made wedges:
1. Cut as many potatoes as you need in to wedge-type shapes and sprinkle over a mixture of cayenne pepper, smoked hot paprika, salt and pepper. Toss in a good glug of olive oil and roast for the last hour the pork is in.
2. When the pork comes out to rest, whack the temperature up to max for the last 10-15 minutes!
Serve with floury white baps and lashings of barbecue sauce, and you have a pulled pork feast that Adam from Man Vs Food would be proud of.
And that would be a Man Vs Food sized portion that I completely devoured as well.
It’s not really a mid-week meal as the meat is slow-cooked, but if you fancy something a little different for a Sunday dinner (and you like spicy food!), I would thoroughly recommend this dish.
Who else luuuurves the pork?