Recipe from Tommy…
This made for an amazing post-workout dinner, thrown together with an assortment of veg left lying around in the fridge.
This was cooked for two but would easily feed four or more.
- Pork shoulder
- BBQ sauce (recipe below)
- Half a red cabbage
- Half a red onion
- Pickled beetroot
- 1 x carrot
- A bunch of coriander
- Juice of one lime
- Handful of seed mix
- 2 x avocados
- Handful of cherry tomatoes
- Sour cream
- From the cupboard: Chipotle hot sauce, Worcester sauce, smoked paprika, cayenne pepper, white wine vinegar, balsamic vinegar, dried oregano, Heinz ketchup, mushroom ketchup
For the pulled pork
Take the skin of the pork with a sharp knife and save it to make crackling (if you remember, I didn’t!). Make a dry rub by mixing the smoked paprika, cayenne pepper, dried oregano, sea salt and black pepper. Rub this into the pork. Be generous with it. Once your pork is rubbed (absolutely no pun intended), put a roasting tray on the hob on a medium heat and brown the pork all over. While it’s doing this, make your sauce…
For the sauce
Every time I make a BBQ sauce I end up doing it a bit differently. This one did use a lot of ketchup which I’ve been trying to avoid but the best BBQ sauces are always a balance of sweet, smoky and spicy.
For this add about 200ml of ketchup into a saucepan on a low heat, add the same again of white wine vinegar and slightly less of balsamic vinegar. Add a few dashes of Worcester sauce, mushroom ketchup and your hot sauce – chipotle is great if you can get it but any hot sauce will do.
Bring this to a simmer and stir it all together – it should be a lovely shimmering sauce. Once it’s ready, cover your pork with about 3/4 of it. Make sure all the pork is coated, then add two layers of tin foil over the roasting tray and whack it in the oven on about 160C for 3 hours (this was for just over a kilo of pork).
For the ‘slaw
This is a lovely fresh and zingy slaw. In a salad bowl add your pickled beetroot (mine was diced), sliced red onion, shredded red cabbage and grated carrot. Then put in a dollop of sour cream, a glug of white wine vinegar, a squeeze of lime juice, a splash of Worcester sauce and chipotle sauce. Mix everything together and top with your seed mix and a small handful of coriander.
For the guacamole
Chop up your avocados and throw them into a bowl with the rest of the lime juice, some sour cream and some salt and pepper. Mash all this together with the back of a fork or a potato masher. Then stir through another small handful of coriander and your halved cherry tomatoes.
You’ll know the pork is done when the meat is falling apart. Use two forks to pull the pork. There will be a lot of fat in the sauce. Drain this off before adding the pork pack to the tray and mixing in your left over sauce from earlier.
Serve up a massive portion and enjoy!