This summer I completely fell in love with Pulled Pork – it was cheap, easy and very, very tasty. It’s something I meant to blog about all summer but never got around to.
Now, whilst Pulled Pork is a barbecue style dish (not that mine involved the use of a barbecue) and could generally be considered to be summer food, there obviously isn’t any reason why you can’t enjoy it in the winter – slow cooked spicy meat still sounds like a great, comforting winter meal. However, I was inspired by a recent email from Tesco to put even more of an Autumnal-Wintery twist on my summer favourite and make a Pulled Pork Stew.
One of the best things about this recipe is that it uses Pork Shoulder, which is a really affordable cut of meat – Asda have Pork Shoulders available from £3 per kilo (I used around 700 grams of shoulder steaks and that was more than enough for 4 people).
Another great thing is that it is really quite low effort – as a slow cook dish, so you can put it on in the morning and it can cook all day to be as good as ready when you get home from work 🙂
1. Mix the rub ingredients together in a bowl. Rub half into your meat then cover and leave in the fridge for a few hours or over night.
I have previously used Pork Shoulder Joints but used Shoulder Steaks this time for the stew, however, I think I would probably recommend Joints over Steaks
2. Preheat oven to 150 degrees Celsius Place meat into a roasting tray/tin, add a cup of water and cover the whole tray in tin foil. Cook for 4 to 5 hours (for 1 to 1.5 kilos)
4. Add tinned tomatoes and water (number of cans depends on number you are feeding, I used one tin of tomatoes and one tin of water for 4 people)
5. Add chopped veg of your choice (I generally use carrot, peppers, courgette, tomatoes, green beans…)
6. Add beans – I used tinned kidney beans in chilli sauce, but you can use any type of bean, fresh, dried (and soaked) or tinned (even baked beans) or skip the beans all together if they aren’t your thing (but they are very good for you and if you cook them for a long time you’ll probably not even notice they’re there!)
7. Add more tomatoes and/or water if more liquid is needed
8. Season to taste – salt, pepper, smoked paprika/cayenne pepper/chilli, tomato purée
9. Now you have a choice, which partly depends on how long you have left til the meat is cooked
– If it is still a few hours til the meat is ready you can either put the pot in the oven with the meat (make sure it is oven proof) and leave to slow cook or you can simply turn it off and leave it covered
– If the meat will be ready soon (within 30 minutes to one hour) you can leave the pot, covered, on a low heat on the hob or pop it in the oven with the meat
10. Once the meat is cooked, remove the layer of fat (which will be weird and squidgy, not like crackling as Pete is always disappointed to find) then take two forks and pull the meat apart (hence PULLED pork) and mix in the spicy juices in bottom of the tin
11. Add the meat to the stew mixture – If you took the stew mixture off the heat while the meat cooked then do warm it up on a mid to low heat hob, or in the oven, before mixing the meat in
I served mine with savoury corn muffins made using this recipe, although substituting buttermilk for soy milk with a teaspoon of apple cider vinegar.
I certainly enjoyed it, and everyone else seemed to as well.
I hope you are all well and enjoying some hearty and warming meals now autumn has definitely arrived.