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End of the year posts are all about looking back and taking stock of the past 12 months… But I wanted to do a little Christmas math instead – it’s much more fun. Let’s see…
Calories consumed the past two weeks… modern math is not equipped to deal with such figures
Cocktails imbibed… see above
Hours spent browsing online sales… countless. Sales items bought online… zero (so far).
Hours spent cooking Christmas meal… at least eight, spread over two days.
Minutes spent consuming Christmas meal… around 35.
Festive hangovers… only one? Amazing. Not sure how that is even possible.
Star Wars viewings… so far, zero. Plan to rectify soon.
Obsessing over what to serve friends and family was definitely one of my favourite pastimes the last couple of weeks. I have cooked (and cooked, and then cooked some more) but I haven’t been blogging much lately. This little break has been partly brought about by necessity as my ‘studio’ had to be dismantled and partly by choice. But I am back with one more slow cooker recipe that is perfect for family gatherings and New Year’s Eve parties. Perfect not only because you can dump the pork in the slow cooker and let it work its magic overnight, but also because sharing messy food with friends and family is the way to go when entertaining.
Pulled pork and slow cookers are simply made for each other. This Mexican Slow Cooker Pulled Pork was another of those “holy moly the pork needs to be cooked, like, yesterday” moments and it turned out so delicious that is sure to be a family favourite – we just have to convert Sam… Serve with warm tortillas and pico de gallo, sour cream, cheese and plenty of lime juice. And let’s not forget the margaritas…
Mexican Slow Cooker Pulled Pork
900g | 2lbs boneless pork shoulder
480ml | 2 cups chicken stock
juice of 1 large orange
3 tbsp ketchup or tomato paste
3 large garlic cloves, peeled and sliced
2 yellow onions, peeled and roughly chopped
2 tbsp red wine vinegar
2 tbsp dark brown sugar
2 strips orange peel
2 bay leaves
2 dried ancho chillies or 2 tsp ancho chilli powder
2 tbsp soy sauce
1 cinnamon stick, broken in two
splash tequila (optional)
coarse salt and pepper
a little vegetable oil to sear the pork
tortillas, pico de gallo, sliced avocado, grated cheese, sour cream, sliced chillies, lime wedges, fresh coriander (cilantro) to serve
- Rub the pork with a little coarse sea salt and season with black pepper. Heat a splash of vegetable oil in a large frying pan. Sear the pork on all sides and set aside.
- Put the dried chillies in a bowl and cover with boiling water. Leave for five minutes to rehydrate. Remove the stalks, slice open and remove the seeds. Pulse with a little of the water in a blender or food processor until you have a paste.
- Add the chilli paste and all other ingredients in the slow cooker and mix together. Add the pork and then cook on low for 7-8 hours.
- Carefully transfer the pork to a platter and cover loosely with foil. Let it rest for 15 minutes and then shred with a fork, discarding any fat.
- Strain the liquid from the slow cooker into a pot. Bring to the boil and then simmer for 30 minutes or until the liquid is significantly reduced and slightly viscous. Check the seasoning and then mix with the pulled pork.
- Serve the pulled pork with small tortillas (warm them in the oven for a few minutes), guacamole or sliced avocados, salsa, grated cheese, sour cream and fresh coriander. Serve with sliced red and green chillies for some extra heat and lime wedges on the side.