04 February 2013

Pork Conglomerate

Today, I am just going to talk about pork. Pulled pork to be exact.

Vegans & Vegetarians, feel free to cringe.

As the story goes, I defrosted too much pork while making Squash and Pork Stew (which I can't really recommend as a tasty stew...). What better to do than invite people around and make pulled pork?

In true Capillary fashion, I left the searching for a recipe until that morning. I found a number of recipes of how to do it in the oven, but I have to say I've always found that dry. In a rare moment I remembered that people have made it in crock pots before, thus, the search continued.

Pulled pork must have an unlimited number of ways to make it from the recipes I've found and in the end I conglomerated these three (one two three) to come up with one of my own. I was limited to the ingredients in my house because, naturally, I procrastinated with the shopping as well.

 The Capillary's Pulled Pork Conglomerate

Prep: ...10 min. Approximately.

Cook: Set to low until your guests arrive. You know, roughly 8 hours.

  • 2 - 2.5 kg / 4-5 lbs Pork (rump steaks, shoulder, anything you defrosted by accident)
  • 2 cans tomato paste
  • 1/4 cup brown sugar
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 1/2 tbsp cumin
  • 1 tsp ground black pepper
  • 1 tbsp mustard (I used hot English)
  • 2 minced garlic cloves
  • 1 cup chicken stock
  • 1 tbsp dried oregano 
  • 0 to 1 tsp chili flakes according to your taste
Directions: Cut up and throw in pot. One hours before your guests arrive, pull apart the hunk of meat and let it continue to simmer in the pot. Enjoy in your multitude of ways possible:



While that concludes today's food porn viewing, does anybody else have a good pulled pork recipe or a favourite way to eat pulled pork?

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