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!

PULLED PORK SANDWICHES
Ingredients:

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!

KASHMIRI-STYLE CURRIED TURKEY

Ingredients:

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!*