Pulled Pork.

This one, like many of my best and simplest recipes, came to me from Hayley Rosenberg and my time in the kitchen at Nourish. It is delicious, yielding succulent and tender meat after a whole day of cooking, not to mention incredibly easy.

Pulled Pork serves 4 – 6

1 pork roast (shoulder is good, if you can get a roast with the bone still in that is the best), about 2 kg of meat
3 roma tomatoes
2 medium onions
Basic spice rub

Basic Spice Rub:

1 tsp black pepper
1 tbsp coarse salt
1 tsp ground cumin
1 tsp chili flakes
1tbs brown sugar

Preheat your oven to 300 degrees fahrenheit.

Rub spices over the entire roast, making sure every surface is seasoned. Place in a medium sized baking dish or dutch oven.

Slice tomatoes and onions and place around roast. Cover with tin foil if using a baking dish, or the lid if using a dutch oven. Place in oven and forget about it.

This needs at least 6, but up to 9 hours of cooking to get really good. You can either put it in the oven in the evening, waking up to a house full of aroma; or you can put it in just before going to work in the morning, coming home to heavenly scents of dinner already being done! 

Make an easy sauce from the tomatoes and onions that have been cooking all day along with the pork; pull; serve with broiled zucchini and rice, or pickles and slaw, or make yourself some wicked pulled pork sandwiches. (If you make the sandwiches, you should probably also use this chutney)


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