This is another great winter meal. A substantial family dinner and one that can be made ahead. A wonderful dish to add lots of accompaniments and serve to a group when entertaining.
The chilli component is to taste obviously and you could substitute pork for beef.
You could serve it with brown rice, jalapenos,grated cheese, extra salsa, corn chips or simply in a wrap. It's not a Mexican dish but certainly has a Tex Mex flavour to it.
A lot of pulled pork is traditionally served in a roll with coleslaw which is also delicious.
I have a pressure cooker which speeds up the cooking time. If you don't have a pressure cooker use a heavy casserole and cook for 3 hours at 160 C or until able to shred with a fork.
2 kg pork shoulder
3 tablespoons olive oil
1 onion
4 cloves garlic
2 chillies
2 cans peeled tomatoes
3 cups chicken stock
1/2 cup smokey barbeque sauce
1/2 cup brown sugar
3 tablespoons sweet paprika
1-2 tablespoons cayenne pepper
3 tablespoons fennel seeds
3 tablespoons fresh or dried thyme
3 tablespoons apple cider vinegar
2 cans black beans
2 capsicums of different colour cut into thin strips
fresh chopped coriander
Remove the skin from the pork and excess fat. Set aside to make cracking later.
Cut the pork into a couple of large pieces.
Chop the onion and garlic and chillies in a processor or by hand.
Fry the pork pieces in the olive oil until lightly coloured. Set aside .
Next fry the onion, garlic and chilli until onion is translucent.
Add the spices, fennel seeds, thyme, paprika and cayenne and cook another minute.
Add the cider vinegar, chicken stock, tomatoes, barbeque sauce and bring to a simmer whilst stirring.
Add salt and pepper to taste
Return the pork to the casserole or pressure cooker submerge in the liquid and cook in an oven at 160 for 1 1/2 hours.
If using a pressure cooker cook close the lid and cook on high for 30 minutes.
Turn off pressure cooker, release steam and remove lid. Add the capsicum, black beans and brown sugar. Cook for another 30 minutes using the pressure cooker as a saucepan without the lid. The idea is to reduce the sauce as well, so cook for longer if needed. Stir occasionally to stop it catching.
If using the oven add the capsicum and beans for the last 1 1/2 hours.
The meat should be stringy and easily pulled apart with forks. Garnish with coriander.
Serve with tortillas and sour cream or as above.
