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Sunday, 17 March 2013

Slow cooked pulled chili pork!

This is a great family/friends meal and can be served in different ways! Serve with tortilla wraps and sour cream or add kidney beans and have with rice or jacket potato.

You will need the following ingredients

1.5kg of pork shoulder (fat/crackling removed)
1 Large onion
4 Cloves of garlic
2 tins of tomatoes
1 fresh lemon
2 peppers
Fresh chillies (5 small or 2 large) or 1 tsp of dried chilli flakes
1 tsp of paprika
1 tsp of ground cinnamon
1/2 tsp of ground coriander
10 (ish) sprigs if fresh thyme or 2 tsp if dried thyme
2 stock cubes (I prefer chicken)
Boiling water

Slice half the onion and dice the other half

Use fresh or dried chili

These are my home grown chili, so I have used the seeds too

Heat your pan and then add some oil (not olive oil as it will burn) Add the onion, crushed garlic, paprika, cinammon, ground ginger, half the thyme (leaves only) zest & juice of the lemon.

Take off the fat and all the string (if any) of the shoulder of pork.

Add one tin of tomatoes and mix with the onions, spices & herbs.
Place the meat in the pan and rub in all the mixture.
Brown of on both sides.

Add the other tin of tomatoes and 4 tins of boiling water.
Add the stock cubes
Add one pepper (I used green)
Add a few pinchs of salt
Throw in the whole sprigs of thyme.

Place lid on and cook for a couple of hours until the pork can be shredded in the sauce.
I stir every now and then and cut the meat up so that it cooks quicker.


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