Meat lovers will certainly enjoy this recipe for pulled pork slow cooked in beans, paprika and treacle. Is there a better way to enjoy pulled pork?
Serves 5
Cooking time: 3 hours and 30 mins
What You’ll Need:
- 1.5Kg (3lbs) Pork shoulder, collar or leg joint
- 2 x 15mlsp (2tbsp) Smoked paprika
- 15mlsp (1tbsp) Black treacle
- 15mlsp (1tbsp) Light brown sugar
- 300ml (½pt) Pork stock
- 300ml (½pt) Passata
- Pinch Chilli powder
- 400g approx Can butter beans, drained
What To Do:
- Preheat the oven.
- Line a roasting tin with a double layer of foil. Place the joint on a board and remove the strings. Using a sharp knife, remove the rind and a little of the fat from the joint.
- Place the joint in the roasting tin.
- Mix together the paprika, treacle, sugar, stock, passata and chilli. Pour this mixture into the pan. Scrunch the foil loosely around the joint. Use another piece of foil to cover the roasting tin completely.
- Cook for about 3 hours, until the meat is tender. Remove the foil cover, open the foil lining and add the butter beans. Return to the oven for a further 20 minutes.
- Before serving, ‘pull’ the meat apart using two forks. Serve with coleslaw, chunks of bread and the beany sauce.
- Alternatively, serve with some spring onion mash and spoonfuls of the beany sauce.
Recipe from www.lovepork.co.uk
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