Pulled Pork

This slow cooked pulled pork is adapted from this recipe using a hand of pork, making this a very cheap but tasty meal with leftovers that can be picked at for a day or two. Strangely the bowl of pork always has less in it each time I go to the fridge!

Ingredients:

1.5 – 2 kg Pork joint
1/2 cup runny honey
1/2 cup balsamic vinegar
1/4 cup redcurrant jelly
1/2 cup chicken stock
4 garlic cloves,  finely chopped or minced
1 onion, finely sliced

image

Combine all the ingredients except the onion and pork and whisk together in a small bowl. I cooked this either in a low oven (Gas Mark 1) or on top of our woodburner, it can also be done in a slow cooker. Place the pork in a tight fitting Dutch oven or casserole dish, scatter over the onion and then pour on the honey-balsamic mixture. Cook on a low heat for your hours or as long as you dare.

If you are using an oven check this after 4 hours and then regularly each hour, you may need to top up with stock to stop the honey burning but you also do not want the liquid to be too runny.

When it falls to pieces, it is done, I usually place mine in a bowl, shred with a fork and give it a good mix to make sure all the meat is covered in that lovely glaze. This pork is very moreish, I often find myself just nibbling a little every time I go in the fridge, it stays quite moist and the glaze gives it a really nice taste with a hint of sweetness.

image

We had this with bread rolls and I used the leftovers to make a pulled pork hash, post coming soon! I’d love to know any other serving suggestions or ideas for using up the pork below.

image

Advertisements

2 thoughts on “Pulled Pork

Leave thoughts, tips, tweaks and general comments here:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s