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Posted: 31 May 2014
Blog category: Recipes
This recipe uses left over Sunday lunch pork joint to make a really tasty American barbecue style snack. Serve in warm pittas with salad, chutney and crackling.
Preparation time: 10 mins
Cooking time: 3.5 hrs plus 10 mins
To download this recipe, please click here.
1-2kg cold left over pork joint, shoulder, leg, belly or loin are all good for this, crackling removed, but fat left on.
4 large white pittas
150ml of Apple, Sultana and Beer chutney
50ml brown sauce or bbq sauce
1 tsp smoked paprika
Crackling, salad and chunky chips to serve
1/ Preheat the oven to 190°C. Wrap the pork joint tightly in foil and place on a baking tray. Bake for 3 1/2 hours until the juices are beginning to escape from the foil and the pork is falling-apart tender.
2/ Transfer the pork to a large bowl and, with two forks, shred the pork into thin strips by tearing it apart. This should be done straight away while the pork is still piping hot as the pork will harden as it cools. Meanwhile heat the crackling in the oven.
3/ Heat a little oil in a frying pan. Place a generous handful of the pork in the pan and add a sprinkling of smoked paprika and cayenne along with 2 tbsp bbq sauce. Cover with a saucepan lid and heat on a gentle heat until piping hot. Stir occasionally to stop it snagging and to incorporate the seasonings. Add salt and pepper to taste.
4/ Serve in warm pittas with the crackling, salad and chutney.