Pulled Pork in Barbecue Sauce

There aren’t many dishes more moreish than this pulled pork and banging barbecue sauce. It’s a really great family meal and we often have as an alternative to a Sunday roast dinner.

We take out some of the pulled pork to have plain for my eldest daughter who doesn’t like the heat of the barbecue sauce.

There are many variations of side dishes for pulled pork, coriander rice, mash potato, spiced potato wedges and I could go on and on. We had the pulled pork here in a toasted brioche bun with my Healthy Coleslaw and buttered corn on the cob.

The pork does get a little attention with a dry rub and I do like to leave the meat in the rub overnight so the meat is full of flavour. If you are shorter on time or decide in the morning you want that for your evening meal, try to allow for at least an hour in the dry rub. I’ve done this before and it still makes my mouth water. I’ve also been told pulled pork is wonderful in a slow cooker but I’ve yet to try it that way.

The barbecue sauce is hot, sweet and sticky - everything a barbecue sauce should be. I blend it but you can leave it chunky too, it’s fab both ways.

The below was with a 1.5kg shoulder of pork and makes enough for 6-8 portions for a family of four so we have it two days running. 

Pulled Pork and Barbecue Sauce

Here’s how;

The dry rub;

• 1 tbsp mustard powder
• 1.5 tbsp paprika
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp brown sugar
• 1 tsp cumin
• 1 tsp cinnamon

• 1.5kg shoulder pork

The barbecue sauce:

• Drizzle of olive oil
• 1 white onion
• 2 garlic cloves
• 1 red chilli
• 1 tin tomatoes
• 1 tsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp chipotle paste
• Salt
• Pepper

Firstly in a bowl combine the dry rub ingredients. Add the pork to the bowl and use your hands to get the seasoning all over the edges of the pork and into any crevices where flesh or skin is. Then wash your hands and cover the bowl with clingfilm and place into the fridge overnight - or for as long as you are able.

Once ready to cook the meat, place the oven onto a low heat of 160 and place the pork into a baking tray or tin. Cover loosely all over with tin foil and place onto a middle shelf for 4 hours. Don’t use you best ceramic dish as this will get charred and messy.

For the barbecue sauce simple drizzle the olive oil into a saucepan and place on a low heat.

Peel and roughly chop the onion and garlic and add to the pan.

Slice the chilli (keeping the seeds) and place into the pan too.

Once this mixtuew has softened down a little add the tin of tomatoes, the chipotle paste, balsamic vinegar, honey and soy sauce. Season generously and stir and leave to cook for twenty to thirty minutes.

The barbecue sauce during cooking

Remove from the heat and allow to cool right down. Once cool blitz or blend - I use a Nutribullet so always allow it to cool right down.

When the meat has cooked for the full four hours, it should be super tender and easy to ‘pull’. To test, simply poke at it a bit with a fork and see if it is easy to shred. If not, return to the oven with the foil for a little longer.

Once the pork is out of the oven place onto a plate and allow to rest for twenty to thirty minutes.

Once resting time is up, any liquid that has escaped the pork, carefully place into the barbecue sauce, and pop the sauce back on a low simmer to warm through.

On a large chopping board, pull the pork by using two forks to shred the entire piece. 

Pulled pork

Once shredded, retain any you don’t want in the sauce then place the rest of the pulled pork into the barbecue sauce and stir through to ensure all of the meat is well coated. 

Pulled pork in barbecue sauce

Allow the pork to warm right through before serving with your choice of accompaniments. Enjoy!

Smoky Sausage and Bean One Pot

This is a great weekend breakfast or brunch recipe with some buttered bread or toast and makes a nice change from a greasier fry up, pancakes or whatever your usual fodder is.

I've experimented with this recipe and here I have used Heck Chicken Chipolatas which are 99 calories for two, but have also used with ordinary pork chipolatas (delicious) and if you're vegetarian or even vegan you could make this with some Quorn or other veggie sausages too - a great all rounder.

A portion of the below comes in at 416 calories and the below serves three adult portions (or in our case two adults and two small people).

I use chipotle paste to inject a lovely smoky flavour here as well as a fresh green chilli for some heat - omit the chilli if you're not keen on spice.

Smoky Sausage and Bean One Pot

Here's how:

• 12 Heck Chicken Chipolatas
• 1/2 tin baked beans (I use Heinz)
• 1 tin red kidney beans
• 1 carrot
• 1 tin chopped tomatoes
• 2 shallots
• 1 garlic clove
• 1 green chilli
• Spray of fry light spray

You can grill the sausages if you prefer - but I throw them into the pan, skillet or wok I'm using first to cook through, then remove from the pan.

Whilst the sausages are cooking I prepare everything else. Firstly mince the garlic, finely dice the onion and slice the chilli. Peel and grate the carrot (this is to give the sauce an extra veggie goodness without small people realising!). 

Once the sausages are out of the pan; add the shallots, chilli and garlic and saute until soft. 

Now add the tomatoes and carrot and season. Allow to cook out for five minutes.

Now add all of the beans, and the chipotle paste and cook for a further few minutes. 

Return the sausages to the pan and cook for a further ten minutes until the sauce is bubbling away and smells beautifully smoky.

Serve with sliced bread and butter. Enjoy!

Slow Cooked Mexican Beef

I'm a real advocate of cooking things low and slow, either on the hob or in the oven; it can really yield some fantastic results and this beef dish, was an experimental triumph.

I used braising steak here - an economical cut, but you could use skirt, shin or any other tougher cut that benefits from slow cooking.

I served this with a quick homemade guacamole, a dollop of sour cream, some sliced jalapenos and a simple salad, but it would go equally well with rice or a filling for a tortilla.

The below serves 3-4 adults.

Slow Cooked Mexican Beef

Here's how:

• 350g braising steak
• 1 white onion
• 1 yellow pepper
• 1 green pepper
• Tin of good quality plum tomatoes (I use Cirio)
• 150ml chicken stock (I use Knorr)
• 1 large clove garlic
• 1 red chilli
• 1 tbsp chipotle paste
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp celery salt
• 1/2 tsp dried oregano

For the quick guacamole:

• 1 ripe avocado
• Juice of 1 lime
• 1 clove garlic
• 1/2 red chilli
• Pinch sea salt

Place the oven on at 180 degrees for the moment to pre-heat.

Now prepare all of the vegetables - slice the onions and peppers and place into a casserole dish with the tomatoes.

Add all the seasonings and set aside for the minute.

Now drizzle just a little oil in a pan, and quick-fry the braising steak to just sear and brown the meat.

Once browned, place into the casserole dish, and cover with the chicken stock.

Give a good stir, place the lid (or some foil) on top and pop into the oven for 30 minutes.

Now remove from the oven and stir, then place the lid back on and return to the oven. In the meantime turn the oven down to 150-160 degrees and set a timer for 3 hours.

If possible, check the dish every 30 minutes and stir, to ensure the meat is still immersed in the liquid and avoid it drying out at all.

When you remove the dish from the oven, check the meat with a fork and spoon to see if it will easily fall apart; if not return to the oven for a further thirty minutes. Then remove from the oven and leave to stand with the lid on for a few minutes.

Whilst standing, this is the time to prepare your salad and any other accompaniments.

If preparing the guacamole, simply slice the avocado and use a pestle and mortar to bash up a bit. Crush in the garlic and slice the chilli as fine as you can, then squeeze over the lime juice and stir. Garnish with sea salt before serving.

Enjoy!

Tip: if you have more time, make a chunkier guacamole with chopped red onion, tomatoes and coriander - the one above is a quick one that can be ready in two minutes.

Meat Free Monday: Bean and Pepper Chilli

For a while now, my partner and I have been trying to adhere to the Meat Free Monday initiative as part of the fat fighting and healthy eating regime and here is a gorgeous recipe for a hearty vegetarian chilli using black beans, kidney beans, red pepper and tomatoes with a smoky flavour burst from chipotle paste.

This is a fantastically nutritious meal too and comes in at 400 calories with 62g brown rice. 

Meat Free Monday Bean and Pepper Chilli

Here's how:

• 1 tin of black beans in water
• 1 tin red kidney beans in water
• 1 onion
• 1 clove garlic
• 1 red chilli
• 1 tbsp dried cumin
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 1 red pepper
• 2 tomatoes
• 1 tin chopped tomatoes
• 1 tbsp chipotle paste 
• Pinch salt
• Pinch black pepper
• 1 tsp coconut oil

Firstly place the oven on really high and place the red pepper and tomatoes onto a baking tray and place into the oven for fifteen minutes or until slightly charred.

Now place the coconut oil into a non-stick saucepan and place on a low heat.

Peel and finely dice the onion and mince the garlic and add to the pan. Slice the chilli and add to the pan.

Once softened, add the paprika, cayenne, cumin, salt and pepper.

Now drain the beans and add to the pan and allow to fry for a few minutes then add the tinned tomatoes.

Now remove the pepper and and tomatoes and roughly chop and add to the pan.

Finally stir in the chipotle paste and give a good stir. Now cook for 30-40 minutes, stirring occasionally.

Serve with brown rice or a sweet jacket potato for a wonderful vegetarian, Meat Free Monday meal. Enjoy!