Welcome to episode four of my series, one recipe, three ways. My weekly series for those who love a recipe but want alternative ways to enjoy it and quite frankly three ideas is better than one. This recipe is my slow cooked pulled pork which is cooked in a smoky and sweet sauce.
This recipe is hearty, comforting, and extremely versatile and can be made into the following recipes:
Pulled Pork, Caramelised Onion and Brie Skillet Pizza Swirls
Pulled Pork Eggs Benedict with Smoky Hollandaise
Cheesy Pulled Pork Burritos with Crunchy Apple Slaw
Ingredients
1kg pork shoulder
1 tbsp chipotle paste
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
300ml stock
1 tbsp Worcester sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 bay leaves
2 thyme springs
Corn starch to thicken
Method
1. Dab the pork shoulder dry with a paper towel. Add the chipotle paste, Dijon mustard, onion powder, garlic powder, smoked paprika and season with salt and pepper. Rub this into the pork shoulder. On a high-medium heat, sear the pork shoulder on both sides in a cast iron skillet. Once it has developed a brown crust, 2-3 minutes each side, remove from the heat and add into the slow cooker.
2. De-glaze the pan with chicken stock, scraping up the bottom of the pan to remove the parts stuck on. Add in the Worcester sauce, balsamic vinegar, brown sugar, bay leaves, thyme sprigs. Simmer for 1-2 minutes. Add in the cornstarch to thicken the sauce. Once thickened, add into the slow cooker and cook on low for 6-7 hours.
3. Once cooked, using two forks pull apart to shred, removing the bay leaves first.
Pulled Pork, Caramelised Onion and Brie Skillet Pizza Swirls
Roll out pizza dough, top with pulled pork, caramelised onions and chunks of Brie. Roll up into a long sausage shape and cut into slices. Add into a skillet and cook for gas mark 5 / 190 degrees for 20 minutes.
Pulled Pork Eggs Benedict with Smoky Hollandaise
Toast breakfast muffins, top with pulled pork and a jammy poached egg. Drizzle over my smoky hollandaise. To make the hollandaise sauce, add 3 egg yolks, sea salt , 1/4 tsp white wine vinegar into a bowl over a saucepan of boiling hot water and whisk until pale, 3-4 minutes. Remove from the heat and whisk in the butter, part by part. Finish with a squeeze of lemon juice and a pinch of smoked paprika and 1/2 tsp chipotle paste.
Cheesy Pulled Pork Burritos with Crunchy Apple Slaw
Place the pulled pork in the middle of a tortilla wrap, top with smashed avocado, cheddar cheese, shredded lettuce, and apple slaw. To make the apple slaw, slice 2 carrots, handful of red cabbage, 2 apples, handful of lettuce and put into a large bowl. Add in 200g mayonnaise, 1tsp apple cider vinegar, 2 tbsp honey, sea salt and pepper and mix.
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