Friday, 20 October 2017

Recipe- Slow Cooked Sticky BBQ Pulled Pork With Spicy Rice

This meat is fall-apart tender! The marinade enhances the natural flavors of the pork. When you're done shredding the pork, pour as much of the remaining sauce over the pork as you like. I seriously couldn’t get enough of the sauce! 

The Spicy Rice packed with lots veggies & flavour really did compliment the Pork very well, It was a bowl full of heaven! 

This again is super quick & easy to make! Prep time for both Pork & Rice is about 15 minutes in total & Cooking time for the Pork is 8hrs on low in the trusty slow cooker & about 10-15 minutes for rice. 

Ingredients- Serves 8

For the Pork;
  • 1x Large Onion, sliced
  • 6-7 lbsx Boneless Pork Shoulder 
  • 1x Tbsp Sea Salt, to taste
  • 1x Tsp Ground Black Pepper, to taste
  • 1x Tsp Paprika
  • 1x Cup Chicken Broth
  • 1x Cup your favorite BBQ Sauce 
  • 2x Tbsp Worcestershire Sauce
  • 3x Large Garlic Cloves, crushed
  • 2x Tbsp Brown Sugar
For the Spicy Rice;
  • 50g Rice
  • 1/2x Tsp Dried Chilli Flakes
  • 1/2x Tsp Garam Masala Powder
  • 1/4x Red Pepper, diced
  • 1/4x Green Pepper, diced 
  • 1/4x Yellow Pepper, diced
  • Can of Kidney Beans, drained (optional)
  • 1x Carrot, shredded (optional)
  • 1x Tsp Soy Sauce
  • 1/2x Chicken Stock Cube
  • 200ml Water
  •  Frylight


For the Pork;

  1. Chop 1 large onion & place it into the bottom of the slow cooker.
  2. Combine 1 Tbsp salt, 1 tsp pepper and 1 tsp paprika & generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
  3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 2 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar & 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
  4. Cover & set on low for 8 hours. Remove the meat to a large bowl and shred with forks. I nit-picked the heck out of it and remove all the fat. I hate finding surprises in my meat and love not having to inspect what I'm biting into.
For the Spicy Rice;

  1. Chop the peppers into small chunks
  2. Place the rice into a pan & give 3 sprays of frylight. Set at medium heat & stir rice until it begins to brown.
  3. Add 100ml of water, stock cube & chilli flakes. Reduce heat to low-medium & stir occasionally until rice absorbs the water, be careful not to let it stick to the pan.
  4. Once rice has absorbed water  add the chopped peppers, kidney beans, shredded carrot, garam masala, soy sauce & remaining 100ml of water.
  5. Set on a low heat & stir occasionally until all water has been absorbed. 
Then mix the Pulled Pork & Spicy Rice together, or serve side by side, completely down to you.

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