Wednesday, 5 March 2014

Pulled Pork.

Just look at it! gnarly crust with fall off the bone, tender meat inside. It's perfect and simple. 

Start off with a whole shoulder of pork and take the skin and most of the fat off. 

So it then will look a little something like this. 

Next mix up the seasoning paste for this you will need. 
1 clove of garlic finely chopped
1 tbsp of chilli and paprika paste
1 tbsp of smoked paprika 
1 tbsp tabasco

Mix it all up and spread it onto the pork. Put it in the fridge until half a hour before you are ready to cook it.

While the pork is the fridge it is time to make the coleslaw. Grate 2 carrots, 2 red onions and half a white cabbage. 

Add in 2tbsp of 0% greek yoghurt and 1tbsp of whole grain mustard, mix it all up and put it back in the fridge until you need it. 

Pre heat the oven to 150C and add in 300ml of cloudy apple juice. Place it in the oven for 6 hours, taking it out occasionally to spoon over the juices.  

6 hours in the oven and it will come out looking like this. 

Shred up the meat with a fork you can mix in the gravy or leave it to one side. 

To serve with the pork and coleslaw I did a tray of sweet and new potatoes in the oven just with some oil and salt. 

The next night we had the pork with left over coleslaw, mashed avocado, salsa and cheese in a wrap delicious. 

1 comment:

  1. Oh my gosh, this looks AMAZING! So tender and juicy! :O Am bookmarking so I can give the recipe a go!