Pulled Pork Sandwiches

Pulled Pork Sandwiches with  Grilled Pineapple

Deliciously Tender and Succulent. Whether its made for a packed lunch or home snack, this right here can make it to your top favourite list of sandwiches.

INGREDIENTS

  • 2kg pound pork shoulder
  • 1 fresh pineapple, cut into 8 rings
  • 2¼ cups of pineapple juice, divided
  • 2 cups of light brown sugar
  • 1 cup of low sodium soy sauce
  • ¾ cup of tomato sauce
  • 2cm piece of fresh ginger, grated
  • 5 cloves of garlic, minced
  • 2 teaspoons of red pepper flakes
  • 8 sandwich buns

METHOD

  1. Place the pork in the pot. DO NOT SALT. (There will be enough salt flavor later from the soy in the sauce).
  2. Pour in ¼ cup of pineapple juice.
  3. Cook on low heat till shredding (about 4 hours).
  4. When your pork is ready, drain the juices from the crockpot and retain the meat.
  5. To a medium saucepan, add the tomato sauce, soy sauce, 2 cups of pineapple juice, brown sugar, grated ginger, garlic, and red pepper flakes.
  6. Bring to a boil, then reduce the heat and simmer for 25-30 minutes.
  7. Let the mixture cool slightly.
  8. Pour half of the sauce over the pork and half into a container to serve alongside the pork.
  9. Shred the pork with two forks, while combining the BBQ sauce along with it.
  10. On a hot grill or grill pan, toast the buns for 30 seconds.
  11. Then grill the pineapple slices for about a minute on each side.
  12. Place a pineapple slice on the bottom bun, top with pulled pork, drizzle with more sauce if desired before topping your sandwich.

 

 

 

Source: asaladforallseasons.com

Delicious Autumn Cocktail

Pomegranate Julep

Live in each season as it passes: Breathe the air, drink the drink and taste the fruit.

INGREDIENTS

2 sprigs of fresh mint, plus extra for garnish

2 sugar cubes

60ml Pomegranate Liqueur

60ml Kentucky Bourbon

Fresh Pomegranate

Lime

METHOD

In a cocktail shaker, muddle mint and sugar with liqueur and bourbon. Shake ingredients vigorously over ice and strain into a  glass over crushed ice. Garnish with a sprig of fresh mint, Pomegranate, lime wedge and serve.

 

 

 

 

 

 

Source: www.sheknows.com

Recipe: Chicken Curry Bunny Chow

Chicken Curry Bunny Chow

A South African explosion of flavours and textures. Perfect to keep you warm and the chills at bay.

 

INGREDIENTS

  • 2 tablespoons sunflower oil
  • 6 chicken thigh fillets, cut into 3cm pieces
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 4cm piece ginger, grated
  • 1 star anise
  • 1 cinnamon quill
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons garam masala
  • 1/4 teaspoon chilli powder
  • 1 tablespoon tomato paste
  • 2 cups (500ml) Massel chicken style liquid stock
  • 400g can butter beans, rinsed, drained
  • 4 large round bread rolls
  • Olive oil, to brush
  • 1/3 cup (95g) thick Greek-style yoghurt

TOMATO & RED ONION SAMBAL

  • 1 red onion, sliced
  • 1 long green chilli, seeds removed, chopped
  • 2 tomatoes, seeds removed, finely chopped
  • 1/2 bunch coriander, leaves chopped
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caster sugar

 

METHOD

  1. Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.
  2. Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.
  3. Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.
  4. Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.
  5. For the sambal, combine all the ingredients in a small bowl and set aside.
  6. Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.

 

 

 

 

 

 

 

Source: taste.com.au