Heston’s Slow-cooked pulled pork with cabbage slaw

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Another delicious recipe from the lovely people over at Waitrose today…

Heston's Slow-cooked pulled pork with cabbage slaw
“The deep flavours in this pulled pork sandwich come from the braising liquid that reduces to a barbecue sauce during the slow cooking. Searing the shoulder steaks on the barbecue first helps caramelise the natural sugars in the meat and smoke them, adding to the depth of flavour. The result is the perfect combination of sweet, smoky and tangy – my idea of a great sandwich!” Heston
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Ingredients
  1. For the braising liquid
  2. 1 x ½ tsp ground ginger
  3. 1 x ½ tsp sweet smoked paprika
  4. 1 x ½ tsp mustard powder
  5. 1 x ½ tsp salt
  6. 1 tbsp groundnut or grapeseed oil
  7. 1 shallot, peeled and finely sliced
  8. 1 clove garlic, peeled and roughly chopped
  9. 500g pack Heston from Waitrose Chicken Stock
  10. 325g Cooks’ Ingredients Soffritto Passata
  11. 250g tomato ketchup
  12. 175ml cider vinegar
  13. 175g dark muscovado sugar
  14. 10ml Worcestershire sauce
  15. 25g golden syrup
  16. 1 tsp tamarind paste
  17. For the pulled pork
  18. Pack of 4 essential Waitrose British Pork Shoulder Steaks
  19. Spice mix, reserved from making the braising liquid
  20. Heber Chicory Wood Chips for smoking (optional)
  21. Braising liquid
  22. Salt and freshly ground black pepper
  23. 4 burger buns
Instructions
  1. For the braising liquid
  2. Combine the ground ginger, paprika, mustard powder and salt in a bowl. Mix well.
  3. Heat the oil in a saucepan over a medium heat. When hot, add the shallots and sweat until very soft and caramelised for approximately 8 minutes. Add the garlic and continue to sweat for 1 minute.
  4. Add half the spice mix – reserving the other half for a rub – and the rest of the ingredients to the pan and stir to combine. Bring to a simmer for 15 minutes then blitz with a hand-held blender until smooth.
  5. Pass the liquid through a fine meshed sieve and set aside.
  6. For the pulled pork
  7. Season both sides of the steaks with the remaining spice mix. Sear in a hot pan (or place on a hot barbecue – see smoking tip, below) to colour both sides for approximately 1 minute on each.
  8. Remove the steaks from the heat. Place the braising liquid in a large pan, add the seared steaks and bring to a simmer. Reduce the heat until the liquid barely simmers. Allow to cook for 90 minutes.
  9. After the time has elapsed, allow the meat to cool in the sauce completely. Remove the steaks and place on a chopping board. Use 2 forks, as shown, to pull the meat apart until it is finely shredded. Place the shredded meat back into the barbecue sauce.
  10. When ready to serve, warm the meat in the barbecue sauce by placing the pan over medium heat. Check the seasoning and adjust with salt and freshly ground black pepper if necessary. Warm the burger buns by placing them cut-side up in a warm oven or on a warm barbecue. Place some of the meat on the bottom half of the bun, add some slaw and place the other half of the bun on top.
Notes
  1. Heston’s barbecue tip
  2. To intensify the smoky flavour of the meat, place wood chips in a square of tin foil, folding it round the chips to make a closed parcel. Using a sharp knife, poke holes in the parcel. When the barbecue has cooled down slightly, put the parcel on to the coals. Place the steaks on the grill and cover with the barbecue lid, allow to stand for 10 minutes, flipping after 5 minutes.
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About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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