I saw this a few weeks ago on the TV and thought it might go alright. We made it the other day and oh my god, it is freaking amazing. Good chilli hit with just the most amazing flavours. We did it in the pressure cooker and it took an hour fifteen. If you like chilli, you'll love love love this. Can't recommend it enough.
Smokey Pulled Pork
½ shoulder of pork, (about 2kg/4½lb) off the bone.
250ml dry cider or apple juice.
For the dry rub
2 tbsp fennel seeds.
1 tbsp black peppercorns.
1 dried chilli or 2 tsp dried chilli flakes .
2 chipotle or ancho chillies.
2 garlic cloves.
½ tbsp coriander seeds.
½ tbsp cumin seeds.
1 tbsp smoked paprika.
2 tbsp brown sugar.
For the barbecue sauce
400ml passata.
1 tbsp Dijon mustard.
2 tbsp sugar.
60ml cider vinegar.
For the coleslaw
½ white cabbage, finely sliced.
1 apple, finely sliced
1 bunch (about 300g) radishes, finely sliced.
4 spring onions, finely sliced.
2 handfuls each of coriander and mint leaves.
juice of 2 limes.
Olive oil.
Method
1.Preheat the oven to 200°C/gas mark 7. Grind the dry rub ingredients in a pestle and mortar until coarse. Remove the skin from the pork and discard or use for crackling.
2.Sprinkle the pork generously with salt. In a deep, flameproof casserole (white lid), heat a good glug of oil and when hot, brown the pork on both sides. Remove from the casserole and cover with the dry rub, making sure you get it in all the nooks and crannies. Drain the excess fat from the casserole and return the pork to it. Pour the cider or apple juice over the pork. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140°C/gas mark 1, cover and cook for a further 3½-5 hours, until the meat is soft and pulls apart easily. Top up with extra cider, juice or water if necessary.
3.Remove from the oven. Keeping the pork in the casserole, carefully pour off the liquid into a large pan. Bring this liquid to the boil, add the barbecue sauce ingredients and season. Turn the heat down and leave to bubble for 10-15 minutes, until it has thickened and reduced a little.
4.Meanwhile pull the pork apart with a fork so it's nicely shredded.
5.Make the coleslaw by combining all the cabbage, radishes, spring onions and apples. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste with salt and freshly ground black pepper.
6.Pour the barbecue sauce over the pork and serve with the coleslaw.
source: http://www.channel4.com/4food/recipes/t ... law-recipe
Smokey Pulled Pork
½ shoulder of pork, (about 2kg/4½lb) off the bone.
250ml dry cider or apple juice.
For the dry rub
2 tbsp fennel seeds.
1 tbsp black peppercorns.
1 dried chilli or 2 tsp dried chilli flakes .
2 chipotle or ancho chillies.
2 garlic cloves.
½ tbsp coriander seeds.
½ tbsp cumin seeds.
1 tbsp smoked paprika.
2 tbsp brown sugar.
For the barbecue sauce
400ml passata.
1 tbsp Dijon mustard.
2 tbsp sugar.
60ml cider vinegar.
For the coleslaw
½ white cabbage, finely sliced.
1 apple, finely sliced
1 bunch (about 300g) radishes, finely sliced.
4 spring onions, finely sliced.
2 handfuls each of coriander and mint leaves.
juice of 2 limes.
Olive oil.
Method
1.Preheat the oven to 200°C/gas mark 7. Grind the dry rub ingredients in a pestle and mortar until coarse. Remove the skin from the pork and discard or use for crackling.
2.Sprinkle the pork generously with salt. In a deep, flameproof casserole (white lid), heat a good glug of oil and when hot, brown the pork on both sides. Remove from the casserole and cover with the dry rub, making sure you get it in all the nooks and crannies. Drain the excess fat from the casserole and return the pork to it. Pour the cider or apple juice over the pork. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140°C/gas mark 1, cover and cook for a further 3½-5 hours, until the meat is soft and pulls apart easily. Top up with extra cider, juice or water if necessary.
3.Remove from the oven. Keeping the pork in the casserole, carefully pour off the liquid into a large pan. Bring this liquid to the boil, add the barbecue sauce ingredients and season. Turn the heat down and leave to bubble for 10-15 minutes, until it has thickened and reduced a little.
4.Meanwhile pull the pork apart with a fork so it's nicely shredded.
5.Make the coleslaw by combining all the cabbage, radishes, spring onions and apples. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste with salt and freshly ground black pepper.
6.Pour the barbecue sauce over the pork and serve with the coleslaw.
source: http://www.channel4.com/4food/recipes/t ... law-recipe