Pulled Pork

PULLED PORK

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SERVING

Serves 4

PREP TIME

15 minutes

COOK TIME

3H 30 minutes

SERVING

Serves 4

PREP TIME

15 minutes

COOK TIME

3H 30 minutes

Ingredients

Pulled Pork:

 

  • 45 ml brown sugar
  • 5 ml coriander seeds
  • 5 ml cumin seeds
  • 5 ml BBQ spice
  • 1 kg boneless pork shoulder
  • 80 ml sticky BBQ sauce
  • 3 spring onions, sliced
  • 12 – 16 PEPPADEW® Jalapeño Cones

 

Veggie Couscous:

 

  • 300 g couscous
  • 500 ml vegetable stock, boiling hot
  • 30 ml olive oil
  • 1 onion, diced
  • 1 carrot, grated
  • 2 baby marrows, grated
  • salt and milled black pepper
  • 45 ml raisins
  • 45 ml flaked almonds, toasted
  • 30 ml fresh mixed herbs, finely chopped

Method

Pulled Pork:

 

  • Preheat the oven to 220°C. Crush the sugar, coriander seeds and cumin seeds in a pestle and mortar.
  • Add the BBQ spice and mix well.
  • Score the meat and rub the spice mixture into the meat.
  • Place the pork into a roasting tray and roast for 30 minutes.
  • Reduce the temperature to 150°C and cover the pork with foil.
  • Cook for 2½ – 3 hours or until the meat is tender.
  • Remove from the oven and leave to rest for 20 minutes and then shred the pork using two forks.
  • Transfer the pork to a mixing bowl and stir in the BBQ sauce and spring onions.
  • Stuff the PEPPADEW® Jalapeño Cones with the pork filling.
  • Arrange the PEPPADEW® Jalapeño Cones in a single layer on a baking sheet and bake for 7-10 minutes.
  • Serve warm with the Veggie Couscous.

 

Veggie Couscous:

 

  • Place the couscous into a heatproof bowl and pour the hot stock on top. Cover and set aside.
  • Heat the olive oil in a pan and fry the onion for 3 minutes.
  • Add the carrot and baby marrows and gently cook for 4 minutes.
  • Transfer the mixture to the couscous and fluff with a fork.
  • Season to taste and add the raisins, almonds and herbs.
  • Toss to combine.

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