Pulled pork with barbecue sauce
We make a dry spice blend of paprika, sugar, mustard and salt and use it to rub whole boneless pork shoulders before cooking them long and slow, till fall-apart tender.
Separately we cook onion and garlic with vinegar, mustard, tomato sauce and a whole cupboard full of spices till thick, sweet and tangy. We then pull the pork into shreds, toss it through the sauce and dish it up.
Serve stuffed into a warm milk bun with crisp coleslaw or as a taco filling with shredded lettuce or cabbage, guacamole and tomato salsa. You could also serve with a baked potato, sweet corn and salad. For a cool twist on sweet corn, boil or barbecue it, then finely
LOWER CARB: Take large iceberg lettuce leaves and spoon pulled pork into the middle. Top with pickled jalapenos and slaw and roll into fat cigar shapes.
Frozen product. Once defrosted, reheat and consume within 48 hours.
PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.
SMALL: to microwave, pierce the film in several places and heat for 1 1/2 min from defrosted) to 2 1/2 min (from frozen) minutes, peel back the film, stir, replace film loosely and microwave for a further minute. Allow
To reheat in the oven: remove plastic film and cover with foil and place in a 180C oven for 20 min (from defrosted), to 25 min (from frozen), stirring once or twice, till fully heated through.
LARGE: to microwave, pierce the film in several places and heat for 3 min ( from defrosted) to 5 min (from frozen), peel back the film, stir, replace film loosely and microwave for a further minute. Allow
To reheat in the oven: remove plastic film and cover with foil and place in a 180C oven for 30 min (from defrosted), to 40 min (from frozen), stirring once or twice, till fully heated through.