CHRISTMAS COOKING
Slow-cooked firecracker pulled pork A warming dish for the winter months SERVES: 6 Ingredients 1 tbsp olive oil 1.8kg pork shoulder joint, skin and excess fat removed 200g passata ½ chicken stock cube, made up to 200ml 3 tbsp chipotle paste 1 tbsp smoked paprika 2 tbsp treacle 1½ tbsp dark brown soft sugar 3 tbsp red wine vinegar 2 tsp English mustard 2 tbsp Worcestershire sauce 4 garlic cloves, crushed 4 thyme sprigs, leaves picked and roughly chopped 2 red onions, thinly sliced Method 1. Heat the oil in a wide frying
pan over a high heat and fry the pork for 4-5 mins each side until browned all over. 2. Meanwhile, mix all the other ingredients, apart from the onions, in a large jug or bowl. 3. Arrange the onions over the bottom of a 3.5ltr slow-cooker, then top with the browned pork. 4. Pour over the passata mixture,
cover and cook on low for 8 hours, or until the pork is completely tender and falling apart. 5. Carefully transfer the pork from the slow-cooker to a large chopping board or plate and set aside to rest. If your slow-cooker pot is hob-safe, transfer it to the hob; otherwise tip the liquid into a saucepan. 6. Bring to the boil, then simmer for ten mins or until thickened; remove the thyme sprigs.
7. Use 2 forks to shred the pork,
then add back into the thickened sauce. Can be made up to 2 days ahead. Tip: No slow-cooker? Make this in the oven by following the recipe to the end of step 2, then put all the ingredients in a large lidded casserole dish and bring to a simmer. Cook, covered, in the oven at gas 3, 160°C, fan 140°C for 4-6 hrs or until the pork is tender and falling apart, then continue from step 4. This recipe makes the perfect filling for baked potatoes. Preheat the oven to gas 7, 220°C, fan 200°C. Cut deep crosses into your baking potatoes, then arrange on a wide baking tray. Drizzle with vegetable oil, season and roast for 1 hr-1 hr 10 mins until tender, golden brown and crispy all over. TESCO SUPERMARKET realfood.tesco.com/recipes/slowcooked-firecracker-pulled-pork.html
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