I’m back! After a rather long absence due to a number of reasons – no computer, a promotion at work, and a sick dad. But here I am. I hope you’ve all missed me as much as I missed you! I have an obsession to share with you – a Pulled Pork obsession.
I am a regular attendee of the Fourways Farmers Market and always get the same food. I think the stall is called something like ‘Smoking Good’ or along those lines (I’m probably completely way off the mark) – but, you will see on their chalkboard menu, a little item called ‘Green Eggs and Ham’. Guys, this meal is phenomenal – it is pulled pork, with a fried egg and basil pesto and I can’t get enough of it.
I was paging through the Lose It! magazine and stumbled upon a recipe for Pulled Pork. I, however, am not a Low Carb kinda girl, so instead of banting wraps, I used BREAD. GLORIOUS BREAD.
Here is the recipe!
LCHF Pulled Pork
1.5kg pork shoulder roast, bone in
For the Rub:
1 tbsp smoked paprika
1 tsp each dried oregano, ground coriander and cumin
1/2 tsp dried crushed chillies
1/2 tsp himalayan salt
1/4 tsp white pepper
For the BBQ sauce:
1 tbsp coconut oil
1 red onion, thinly sliced
3 garlic cloves, crushed
1 tsp each dried oregano, ground coriander, cumin and smoked paprika
1 cup homemade vegetable or chicken stock
50g tomato paste
1 x 400g tin chopped tomatoes
3 tbsp balsamic vinegar
1-2 tbsp xylitol
himalayan salt and black pepper
6-8 rolls, any kind works pretty well – crispy crust is best though
300g baby cabbage, sliced
1 cup sliced pickled red onions
250ml cultured cream
fresh limes to squeeze over
fresh coriander leaves, to garnish
Preheat your oven to 170°C. Combine rub ingredients and sprinkle over the pork. Place the pork in a roasting tin, cover tightly with foil and roast for 2 1/2 – 3 hours or until the pork is tender.
Cool the pork, and then strain the cooking juices into a jug and remove the layer of fat from the pork. Eat. Eat all the fat. Eat it some more.
Look at this crackling! This was the first time I ever made crackling and I was extremely proud of myself.
To make the sauce, melt the ghee or coconut oil in a frying pan and cook onion until soft. Add remaining ingredients and reserved cooking liquid and season to taste. Simmer sauce for 10-15 minutes until thickened.
Shred the pork with forks and discard the bone. This is hard work, and will get you sweating. At least the workout justifies you eating all the crackling. Literally all of it. Whoops.
Add the shredded pork to the sauce and stir until all the meat is well coated and heated through.
And then you just need to serve your Pulled Pork! Yummy! It’s messy, rustic and delicious.