Category: Recipes

BBQ pulled pork

BBQ pulled pork

PREP:  10 MINS          COOK:  5 HRS, 10 MINS

MAKES ENOUGH FOR 16 BUNS WITH LEFTOVERS

An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun.
pork-step1Step 1
Sear the pork 

Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.

Step 2
Glaze the meat

Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.

Step 3
Time to cook

Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.

Step 4
Shred the pork

Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.

Step 5
Add the sauce

Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce and pour over the meat. Keep warm until serving, or reheat.

pork-step6
Step 6
To serve

To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Simple and Easy…You’re welcome.

Simple and Easy…You’re welcome.

Spicy Cocktail Meatballs

Prep Time:  20 min

Cook Time: 15 min

Serves:  8 servings

Ingredients

For the meatballs:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup plain bread crumbs
  • 1/2 cup milk
  • 1/2 cup finely chopped onion
  • 2 eggs
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
  • 1 1/2 teaspoons salt
  • 1 tablespoon canola oil

For the sauce:

  • 2 tablespoons canola oil
  • 1 cup finely chopped onion
  • 2 teaspoons crushed red pepper flakes
  • 2 cups ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons red wine vinegar

Directions

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:

Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.

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