pork

Dr. Pepper Pulled pork.

You know it makes sense 😉

I need to get this recipe down, because I know my girls will ask for it again and I’ve got to remember what I did, it was just scrummy! 😀

Dr. Pepper Pulled Pork
Inspired by a recipe in my favourite slow cooker book of the year – ‘Slow Cooked’ by Miss South.

Makes enough filling for 12-16 rolls.

1.5kg pork joint. Boneless. Leg or shoulder.
3 onions, sliced
1, 330ml can of Dr. Pepper
1/2 cup of tomato ketchup
2 tbsp Worcestershire sauce
3 tbsp Soy sauce
3 tbsp brown sugar
1 heaped tbsp cornflour.

1. Place the pork joint in the slow cooker, on top of the sliced onions

2. Pour over the Dr. Pepper.

3. Add the next four ingredients and give it a good stir.

4. Cook on high for 5hrs.

5. Remove pork from slow cooker, remove skin and any fat and shred the meat, using two forks.
Place back into slow cooker.

6. Slake cornflour in a little water, add to slow cooker, stirring all the while.

7. Cover and cook for a further hour.

8. Serve in soft bread rolls with creamy coleslaw.

9. Wait for the praise to roll in.

It will. 😀

I’ve been absent for a little while, but am glad to be back with this traditional Cypriot family recipe.

Rice Pilafi with pork belly is ideal for a simple, delicious midweek meal.
And all done in one pan, in under an hour.

Rice Pilafi with Pork Belly
Serves 4.

Pork belly slices (1-2 per person)
1 large onion, finely chopped
1/2 cup toasted vermicelli noodles (in short threads)
3 tbsp garlic oil
2 cups long- grain rice
200g chopped tomatoes (tinned is fine)
1 tsp ground cinnamon
Salt and pepper to taste.

1. Place the pork belly slices, in a single layer, in a large oven pan.

2. Sprinkle with the garlic oil.

3. Bake for 30 mins at 180deg. C until lightly browned.

4. Add the chopped onion, vermicelli noodles, rice, tomatoes, cinnamon, salt and pepper and about 5 cups of boiling water.

5. Stir around a little, so that the rice grains are submerged under the liquid and the belly slices are on top (no need to be too precise!) 🙂

6. Bake for an additional 30-40 mins until the belly slices are nicely browned, the water has evaporated and the rice grains are cooked and tender.

7. Serve with Greek yoghurt. And maybe a fresh Greek salad.
Delicious!