Pulled Pork Tacos

Carelee Cald­well’s recipe is a win­ner every time

Good - - CONTENTS - Recipe and words Car­alee Cald­well

BBQ Slow-Cooked Pulled Pork

I love pulled pork and it’s such an on-trend dish at the mo­ment. It’s of­ten served on buns or in tacos but there are so many more ways to serve this de­li­cious meat. A one-pot self-sauc­ing dish, this is a su­per sim­ple dish to make.

Serves 6-10 Pre­pare 15 min­utes Cook 13 hours

2kg bone­less pork

shoul­der or loin 1 onion, sliced 2 ap­ples, diced 2 large toma­toes, diced ½ cup wa­ter 2 gar­lic cloves, crushed 1 tbsp grated gin­ger 1 tbsp honey 4 dates, chopped 1 tbsp ap­ple cider vine­gar ½ tsp sea salt, plus ex­tra

for salt­ing 1 tbsp maple syrup Place the pork in the slow cooker and cover with onion. Place ap­ples, toma­toes, wa­ter, gar­lic, gin­ger, honey, dates, ap­ple cider vine­gar and sea salt in a large bowl, stir to­gether and pour over the pork. Salt the pork and place the lid on the slow cooker. Cook in the slow cooker for 12 hours on low heat. Af­ter 12 hours re­move the pork and re­move the ex­cess fat. On a chop­ping board shred the meat with two forks. Strain the sauce left in the slow cooker to re­move any ex­cess fat and juice and keep the ap­ple, tomato and onion pulp that re­mains. Place the pulp in a blender or food pro­ces­sor with maple syrup and whizz to form a smooth sauce. Mix the ½-1 cup of the sauce (de­pend­ing on how dry your pork is) through the shred­ded pork, place back in the slow cooker and cook for an­other hour to mix through.

re­al­food­pledge Real Food Pledge For more de­li­cious dishes head to good.net.nz/recipes

Car­alee Cald­well is the au­thor of gluten-, dairy- and re­fined sugar-free cook­books Real Food Ev­ery­day and Real Food Pledge.

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