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Pulled pork

Saturday was a day for comfort food, it drizzled all day and was somewhat cold compared to the nice warm days we already had.
My folks were out camping and I had a nice day of catching up with friends ahead of me. But oh, this weather, I needed something to cheer me up.

Being busy catching up I didn't have too much time fussing about in the kitchen but knew a friend would come over for dinner so I pulled out my slow cooker, bought a beautiful piece of free-range pork neck and let it simmer for six hours. It was the best pulled pork I've ever made so far. Juicy and tender, easy too shred and the sauce was divine!

I can't remember when I heard first of pulled pork but it's such an easy dish and so delicious. Very versatile too, mixed it through some green leaves and vegetables and have it as a warm salad, on rye bread with beetroot relish as an open sandwich, or as I did on the third day, make it into quesadillas. Yum!

Pulled pork sandwich with beetroot relish


Recipe for pulled pork:
1.5- 2kg pork shoulder (neck) roast
1 cup barbecue sauce (I used Stubb's)
½ cup cider white balsamic vinegar
½ cup chicken stock
¼ cup brown sugar
1 tablespoon dijon mustard
2 teaspoons cayenne pepper
2 garlic cloves, crushed

1. Place the pork roast into the slow cooker; pour in the barbecue sauce, vinegar and chicken broth. Stir in the brown sugar, mustard, cayenne pepper and garlic. 
2. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
3. Remove the roast from the slow cooker, shred the meat using two forks. Return the shredded pork to the slow cooker and stir the meat into the juices.

For the beetroot relish:

2kg (about 5) fresh beetroot
2 Granny Smith apples, peeled, cored, finely chopped
2 cups balsamic vinegar
1/3 cup fresh orange juice
21/2 cups brown sugar
1 teaspoon ground cloves
2 large fresh rosemary sprigs

1. Trim and peel beetroot. Grate beetroot in a food processor using the grater disc (you can use a normal grater but with this amount of beetroot, you’ll be swearing).
2. Place beetroot, apple, vinegar, orange juice, sugar and cloves in a large heavy-based saucepan over medium-high heat. Stir until the sugar dissolves. Add the rosemary. Reduce heat to medium. Simmer for 1 hour or until the mixture thickens slightly. Season with salt.
3. Remove the rosemary and discard. Spoon the hot relish into sterilised jars. Seal and invert for 2 minutes. Keeps 2 months in the fridge.


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