serves
4
prep
15 minutes
cook
3 hours
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
3
hours
difficulty
Easy
level
Stream free On Demand
Just Add Rice
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Watch The Full Episode Here
G
Ingredients
Pulled pork
- 1 kg pork shoulder, skin-on
- 1 tbsp ground cumin
- ½ tbsp ground coriander
- 1 tbsp oregano
- salt and black pepper
- 1 - 2 cups Fancy Hanks BBQ sauce
- 2 cups (500 ml) passata
- 2 cups (500 ml) chicken stock
- 4 garlic cloves
- 1 chilli (with seeds) finely chopped
Pico de gallo
- 1 red onion, finely chopped
- 1 jalapeño (or serrano chilli), ribs and seeds removed, finely chopped
- ¼ cup (60 ml) fresh lime juice
- ¾ tsp salt
- 1 kg heirloom tomatoes, diced
- 1 bunch coriander, finely chopped
To serve
- cooked black rice or wild rice
- 4 corn cobs, grilled until blackened
Instructions
- Cut pork shoulder into 3 large chunks, then combine with all the pulled pork ingredients in a large heavy-based saucepan. Ensure the pork is fully submerged, increase the BBQ sauce if needed. Place onto medium-high heat and bring to the boil, then reduce to a simmer. Cook for 3-4 hours, or until tender. Shred the meat using two forks.
- When ready to serve, in a large mixing bowl, combine the pico de gallo ingredients and toss well to combine. Prepare the corn and rice.
- To serve, divide rice, corn, pulled pork and pico de gallo between bowls.
Note
• All meat was sourced from Echo Valley Farms.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Just Add Rice
