I’ve made a couple of meaty dishes in the past few days which I’ve really enjoyed and would like to share with you here, I hope you’ll enjoy them too.
I based this recipe on one of the Pioneer Woman’s recipes that I read a while back, it kind of got put to the back of my mind, not completely forgotten, in the ‘try one day’ section….You know the one…..
I had friends coming round last night and I was eager to make them something different that none of us had tried, but would have the ‘wow factor’ and just as importantly would be tasty.
That’s when I remembered the recipe.
I have changed it quite a bit, not least because finding ‘chipotle peppers in adobo sauce’ is nigh on impossible, but I didn’t let that stop me, so here’s my recipe.
Thanks for the inspiration Ree!
Dr. Pepper pulled pork
Small pork shoulder joint (which will fit comfortably in your slow cooker)
1 can Dr. Pepper
half cup BBQ sauce
1 onion quartered
2 tbsp. brown sugar
salt and pepper.
1. Place the pork in your slow cooker along with the rest of the ingredients.
2. Cook on high for 6-8 hours, turning a couple of times during that period as the sauce will not cover the joint.
3. When the time is up, remove the pork into a serving dish, pour the sauce into a saucepan and reduce it until it is nice and thick and syrupy, while it’s reducing, shred the pork with your fingers into pulled shreds, removing any fat or gristle you find.
4. Pour the sauce over the pork and stir until combined.
5. Serve in soft floury buns, topped with creamy coleslaw.
Quick Barbecue ribs:
2 racks of pork ribs (Or use boneless belly slices as I have)
1 cup tomato ketchup
half cup sweet chilli sauce
quarter cup soy sauce
quarter cup sherry or marsala
half tsp ginger puree
half tsp garlic puree
half tsp five spice powder
1. Put the pork in a baking dish and cook for about 30 minutes at 180deg.c (160 fan oven) When the ribs have released their juices and started to brown, remove the juices from the pan.
2. While the pork is cooking mix all the sauce ingredients together over a medium heat until amalgamated (Or as nigel slater would say ‘they’ve all got to know one another’)
3. Pour the sauce over the ribs and cook for about another 30 minutes or until the ribs are dark and sticky.