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Ingrid’s PULLED PORK DOUBLE DUTY DINNER

Last week I went to the supermarket for bananas (yep, just bananas!) however, as expected, I came out spending $50 more than my $1.35 banana bunch. However I spotted a bargain, Pork Shoulder 2.5kgs – reduced to $10 (NZD), which made up for the fact I was seriously overspending on eye fillet steak, red wine and gruyere cheese – oh well never mind, it makes me happy. So, back to my cheap Pork Shoulder that was so cheap, I was thinking of renaming the blog – ‘How to Feed a Family of 6 for Under $20 ‘  but a lovely girl called Jasmine already does that. So instead I’m planning to feed my family of four for two nights plus having enough for sandwiches that week. I put a call out on facebook, asking all our ‘likers’ to share their favourite pulled pork recipes. Thanks to Anna and Amanda who shared recipes. The only difference was I took their recipes and tried to simplify them for a busy family, so this could easily be a weeknight dinner.

Ingrid’s Pulled pork double dinner
 
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I can’t tell you enough how super easy this is, and how much enjoyment you’ll get from this succulent slow cooked dinner. In fact I was worried we wouldn’t have leftovers, as I couldn’t stop pulling it and putting it in my mouth!
Author:
Recipe type: Dinner
Serves: 4 with leftovers

What you need
  • 2.5kgs Pork shoulder
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 1 tsp salt
  • 1 cup beer
  • 1 cup onions, chopped
  • 4 parsnips
  • handful of green beans

How to make
  1. Preheat oven to 200C.
  2. Score the fat – slice partway through the fat in a criss cross pattern.
  3. In a small bowl mix smoked paprika, brown sugar and salt together.
  4. Rub the paprika spice mix all over the meat and fat.
  5. Place pork in a oven tray (fat side up) and place in oven for 30mins. Remove from oven.
  6. Cut the layer of fat from the pork off and set aside. Cover until later. (If you slow cook the pork with the fat, you’ll end up with the juice/ gravy from the meat being too fatty.)
  7. Place your chopped onions on the bottom of your slow cooker and place pork shoulder on top.
  8. Pour over beer.
  9. Slow cook for 8 hrs. (I used the auto setting on my crockpot – but check which setting is right for you – most likely low)
  10. Remove pork, and using a fork pull (shred) pork as soon as it cool enough to handle.
  11. With the juice in the slow cooker, allow it to settle and pat any excess fat with a kitchen towel. Serve pulled pork with sauce poured over the pork – but save some for tomorrow nights dinner
Start this part 30 minutes before serving
  1. Preheat your oven to 180C.
  2. Peel the parsnips, and slice them into 5mm slices.
  3. Lay them out on the same tray as the pork fat (crackling). Use the pork fat to cook the chips. Bake until golden.
  4. Boil a pot of salted water. Add green beans and turn down the heat and let them simmer for 4-5 minutes.
Serve pulled pork, crackling, parsnip chips and green beans on a platter. Pour over some the juice/ gravy.

This recipe was certainly was a winner in my house, except the bloke was not happy when I threw out some of the pork crackling – after he told me the first night he was watching his weight, according to him, their is always an exception with pork crackling and for a second there I thought he was going to sort through the rubbish bin to retrieve it. Got it, won’t do it again!

Ingrid’s Pulled pork pappardelle
 
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Ok, so you already got the pulled pork, and the gravy – now all you need to do is boil some pappardelle pasta for 7minutes and throw in some spinach – How easy is that?
Author:
Recipe type: Leftovers dinner
Serves: 4

What you need
  • Leftover pulled pork
  • 2 cups gravy (skim any fat off the top for a healthier option)
  • 250g pappardelle pasta
  • 2 cups spinach (chopped) fresh or frozen – if your kids don’t go for spinach, try using the frozen kind – much easier to hide! or tell them ‘no dessert!’ ha ha
  • handful of chopped parsley

How to make
  1. Add pasta to salted boiling water. Cook until al dente (cooked but firm to the bite)
  2. In a frypan on a medium heat, add gravy (juice from the meat) and pulled pork. Heat through.
  3. Add spinach and cook until wilted (a few minutes).
  4. Drain pasta and add to the sauce. Stir through.
  5. Add parsley
  6. Serve in bowls with parmesan.

 

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