There are few things more satisfying to cook and eat than pulled pork. Requiring little effort to get into the oven and yielding to the gentle prod of a fork when done, slow-roasted pork is juicy, smoky, spicy deliciousness. Throw it into a soft bun with coleslaw or toast it in a quesadilla with cheese and pickles. We loved it with black beans, sweet potato and guacamole.
Many pulled pork recipes ask for chipotle and piquillo chilies which are not always easily found. It is not uncommon to see up to a cup of sugar listed as an ingredient. The recipe below is made from things I always have on hand and goes lightly on the added sugar.
pulled pork belly
- 750g pork belly, skin on
- 1tb fennel seeds
- 1tb cumin seeds
- 1tb smoked paprika
- 3 garlic cloves
- 5 semi-dried tomatoes
- 1tb rice malt syrup or maple syrup
- 1tb apple cider vinegar
- 1 leek or large onion, finely sliced
Oven at 200’C. In a food processor, blend the spices, garlic, tomatoes, syrup and vinegar with a little water to make a paste. Rub all over the pork belly with a good amount of salt. Spread the sliced leek or onion over the bottom of a baking or roasting dish and place the pork on top. Pour half a cup of water in the bottom of the dish. Place in the oven and turn the heat down to 130’C. Roast for 30 minutes then cover with foil. Continue cooking for 5-6 hours until pork falls apart when prodded with a fork. Pull pork apart with 2 forks while still warm. Chop up the skin and mix through the meat. I froze half of my pulled pork.
sweet potato skins
Roast 2 halved smallish sweet potatoes at 200’c for 45-60 minutes, flesh side down. Scoop out the soft flesh and reserve it for another meal (I made gnocchi with mine). Drain and rinse a tin of black beans and mix them with diced onion, tomato and grated cheese. Fill the 4 potato skins with the bean mix, top with pulled pork and pop back into the oven for 10 minutes or until warmed through. Top with avocado puree and coriander.