Sunday, January 3, 2010

Pulled Pork Sandwiches

We often receive pork roasts in our CSA baskets and I think this is our favourite way to enjoy them! This is an easy recipe but take note of the amount of cooking and marinating time ~ it's got to be slow roasted and although you can marinate it for as little as one hour, I find that 24 hours really ensures the flavour gets into the meat! I cannot take credit for the sandwich in the photo ~ Greg made this batch of pulled pork using my favourite recipe!

3 garlic cloves, minced
1/2 cup whole-grain mustard
1/3 cup packed brown sugar
1/4 cup Kosher (or coarse) salt
2 tbsp freshly ground black pepper
2 tsp smoked paprika
1 tsp cayenne pepper
1 pork roast (preferably a butt roast), approx 5lbs
2 cups water
1/2 cup port
8 to 10 dashes of hot pepper sauce
  • Using a mortar and pestle or a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper, to form a paste.
  • Spread paste evenly over entire pork roast and refrigerate in a roasting pan (or a Ziploc freezer bag) for at least 1 hr, or overnight.
  • Preheat oven to 300F. Add water to the bottom of the roasting pan, and cover the roast in the pan with foil.
  • Cook, basting hourly, flipping halfway through, until pork is tender and can easily be pulled apart using a fork (approx. 6 hours)
  • Remove from oven and let cool slightly. Using two forks, shred pork and place in a large bowl. Set aside.
  • Pour drippings into a pan and heat to medium high heat. Add the port and hot pepper sauce. Simmer until the consistency of BBQ sauce. Pour over the pork and stir thoroughly.
  • Place the pork on a fresh sandwich bun and enjoy!

Kashmiri-Style Curried Turkey

This recipe is one that I have had for a long time and use when I have a couple of bananas that are too ripe to eat. I especially enjoy preparing this recipe when I have turkey on hand that has already been cooked and cut up, as it makes the preparation time that much shorter!

2 tbsp EVOO
3lb cooked turkey, cut into 2" pieces
1 large onion diced
3 garlic cloves, minced
1 apple, peeled and diced
2 medium-sized ripe bananas, cut into 1" pieces
1 large tomato diced
2 tbsp curry powder
2 tsp ground turmeric
1/2 tsp each of ground cumin and coriander
1 cup low-sodium chicken stock (preferably homemade!)
  • In a large skillet, heat the EVOO (extra virgin olive oil) and saute the onions and garlic over medium heat. Cook until softened (approx. 5 mins.)
  • Sprinkle onions and garlic with the curry powder, turmeric, cumin and coriander. Saute, stirring constantly, for 1 minute.
  • Add the apples, bananas, tomato and broth. Bring to a boil, scraping up any browned bits from the bottom of the pan.
  • Reduce heat to medium and simmer, uncovered, and stirring frequently until the liquid is reduced by half (approx. 5 to 10 mins.)
  • Add turkey to the pan and stir to ensure all pieces are covered in the sauce. Simmer, covered, for approx. 20 minutes, or until all the pieces are heated through.
  • Taste and add salt and pepper if desired.
  • Serve on a bed of basmati rice and ENJOY!

*For the recipe that is photographed, I added some leftover roasted butternut squash that has been skinned and diced, for some additional sweetness!*