Winter means short days and limited daylight hours. So what better way to get things done than have a FODMAP friendly dinner that is versatile, delicious and basically cooks itself!
In a couple of weeks we are holding a house warming at our new place and I’m thinking that my pulled pork recipe just might be making an appearance. We have too many people coming to be able to have them all sit down for a dinner party, so my thoughts were that we need something that can be eaten with our hands and will fill everyone up on a potentially chilly night. I also like to be able to eat the same food as my guests so its great to be able to serve them up something delicious that I can enjoy also. And of course everyone eating with their hands means minimal dishes!!
The great thing about this recipe is that is features lots of tasty herbs and spices to ensure it is not lacking in flavour. The concept of rubbing these herbs and spices into the meat and leaving the flavours to develop overnight guarantees a tasty end product! What better way to allow me to have more spare time to organise other bits and pieces for the party than being able put my pork shoulder into the slow cooker that morning and by the time the guests arrive they will be wondering what smells so good!
There are a number of ways to serve your FODMAP friendly pulled pork, its super versatile. In recent times I’ve served it in tortillas with a homemade coleslaw topped with spicy mayo or on a hot summers night accompanied by a tomato, mint and parsley salad and a side of crunchy green beans. But with everyone likely to be huddled around a bonfire I’m thinking it would be perfect in a sourdough roll and I’ll make a homemade gravy from the juices that are left in the slow cooker once I remove the pork! For me, I’ll make sure that I get a spelt sourdough roll to ensure its FODMAP friendly. Now just to decide what to make for dessert!
2kg piece pork shoulder – ask your butcher to tenderise it for you
4 tsp smoked paprika
4 tsp sea salt
2 tsp whole black peppercorns
3 tsp whole fennel seeds
2 tsp ground cumin
2 tsp ground cinnamon
3 tsp chilli flakes
3 tbsp olive oil
2 bay leaves
1/2 cup red wine
1/2 cup white vinegar
1/2 tin chopped tomatoes
2 tbsp rice malt syrup
1. Place the peppercorns, fennel seeds and chilli flakes in a mortar and pestle and grind until fine. Add the paprika, sea salt, cumin and cinnamon and mix well to combine.
2. Massage the spice mix well into the pork shoulder then place in the fridge overnight to allow the flavours to develop.
3. The next morning, remove the pork from the fridge and heat the olive oil in a large frypan. Once the oil is hot, brown the pork on all sides and then place in a slow cooker.
4. Add to the slow cooker the bay leaves, red wine, vinegar, chopped tomatoes and rice malt syrup then allow to cook on low for at least 8 hours.
5. After 8 hours your pork should VERY tender and literally pull apart!
If you’re interested in how I end up making my gravy, leave me a comment and I can post the recipe for that too!