Over the weekend, I sent out a “help me” to my fellow Canberra foodies. For I had pulled pork on the menu – that called for a tin of chipotle chillies, but no idea where to find them. My fellow foodies were ever helpful, and it wasn’t long before I had a tin of these beautiful peppers in my hot little hand.
(FYI - I found them at The Essential Ingredient in Kingston, and am also reliably informed that the Asian Grocer at the Fyshwick Markets stocks them also).
My inspiration came in the form of a recent Donna Hay magazine, and with a few adjustments, we soon were on our way to pulled pork heaven.
What I loved about this dish, was that it was really a ‘one pot’ meal. No browning of the meat, no separate cooking of the ingredients required. Literally it was one of those “throw it all in and walk away” meals – that still impresses on flavour.
Covered, cooked on low, and we were greeted by beautifully tender pork a couple hours later….
A word of warning - this dish yielded a lot of pulled pork. So much so – that it would easily feed 10 or so if you were to serve it with some side dishes.
As for us – well we put it to a couple uses. First – and perhaps most delicious in its simplicity – the pork was served in toasted Turkish rolls with coleslaw.
The second night – when the heat had intensified even more (yes those chipotle chillies sure do pack a spicy smoky punch), I made some cheese and pickle scones – and also served the pork with a side salad.
The third night…..well you get the picture!
Let’s just say this is definitely a dish we will make again – but probably when we have occasion to feed many mouths!
Smoky pulled pork (serves 8-10) (adapted from Donna Hay)
- 2kg boneless pork shoulder, skin removed and cut into 8cm pieces
- 1 orange – rind grated + juiced
- 2 cups orange juice - extra
- 1 head of garlic, cloves peeled
- 1 tbs sweet paprika
- 200g can of chipotle chillies in adobo sauce
- 400g can tinned tomatoes
- 2 extra tomatoes, diced
- Place the pork in a large saucepan. Add the remaining ingredients.
- Bring to the boil, then cover tightly, and simmer on low for 2 hours.
- Remove the lid, and continue cooking for a further 30-45minutes – stirring as required.
- Remove the pork pieces, and shred using two forks.
- Return the pork to the pan, stir well to combine, and reheat gently.
What about you? Are you a fan of pulled pork?