I’ve probably been watching too much of Amazing Eats, Man v. Food Nation and Diners, Drive-Ins & Dives on Food Network which is really one of the few channels I’m hooked on these days. The food featured on these shows kind of inspire me to whip up comfort food that helps chase the blues (and stress) away. Perhaps, that’s the whole idea of cooking, really. My greatest satisfaction comes from putting smiles on faces when people eat my food.
Slow-cooked pulled pork is one of those dishes that makes you go weak in the knees. But seriously, how many of us use a slow-cooker at home and/or can afford the time to watch over the cooker as the pork stews for long hours till the meat breaks apart? This is the time when a Happy Call Deep Pan comes in handy – to pressure cook the pork in just less than an hour so you can enjoy pulled pork any time you want. No sweat at all.
This dish is one of the three dishes (all will be blogged about this week!) that I prepared as a Tex-Mex feast to reward my husband who has been working too hard recently.
Easy Pulled Pork Recipe
Ingredients (serves 3-4)
600g pork shoulder butt, trim fats & cut into chunks
1 can 400g diced tomatoes
1 yellow onion, finely chopped
2/3 cup of your favourite BBQ sauce (I use Heinz BBQ Sauce)
2 tsp garlic powder
2 tsp ground cumin
1. Combine all ingredients (except pork) in your Happy Call Deep Pan. Bring to a boil.
2. Add pork chunks. Reduce heat to low, cover and simmer for 35 minutes.
3. Remove pork from pan and shred the meat with a pair of forks.
4. Adjust the sauce with more garlic powder or cumin, if necessary, to your liking.
5. Return the shredded pork into the sauce and continue to simmer for another 15 minutes. Serve on burger buns with sides of your choice.
I’m really pleased with the result as the pork is exceptionally tender and is thoroughly marinated with the sauce so with every bite, you get the aroma of the cumin, sweetness of the diced tomatoes and tanginess of the BBQ sauce.
Nothing beats a pulled pork burger/sandwich with lots of crunchy coleslaw, yum.
Here’s a quick coleslaw recipe:
1 head cabbage, approx. 600g, shredded
1 large carrot, shredded
2/3 cup light mayonnaise
1/2 cup buttermilk
1/4 cup skimmed milk
juice from 1/2 lemon
1/2 tbsp white rice vinegar
2 tbsp sugar
pinch of salt and freshly cracked black pepper
Just mix everything thoroughly and chill in fridge for a few hours for flavours to marry.