Pulled Pork from Venetia

Get a pork Shoulder from butcher – get them to take off the skin you don’t want it – but make sure some of the fat stays on.  For 6 people I get 2.2kg one .. it’sw only around $9 per kg.  Rub half a pack of select taco spice mix, 2 tbsn paprika, 2 tbsn cinnamon,21 tbsn cilli powder, 2 tbsn salt. Rubt his dry mix all over the pork and glad wrap and marinate 12-16 hours.

 

Next day get it out you will see all juice has come out of the meat – discard this.  In hot hot pan or clean bbq brown with oil – almost blacken ie crisp up the 2 sides of the pork and then put in baking dish and cover tight with aluminium foil so sealed and put in 110 degree oven for 8 hours.  After 4 hours turn over the pork so both sides get juice down cooking.

 

When done let it rest a few minutes so you can touch it with your hands heat wise.  Pull off all the meat discard any fat and put into a bow.  I put a few tbsns of the Cooking  juice too.  Glad wrap and put in the fridge.  Just zap it in microwave for 3 minutes or so just before serving.

 

Guacamole – 3 ripe avocados, half diced red onion, handful chopped coriander, 3 diced tomatoes,  1/4 cup sweet chilli sauce, salt pepper, juice of half a lime,  and the other half a packet of the taco mix. Literally throw it all into a brown and roughly mash with a potato masher – you still want some chunks in there.

 

Get that normal (not Asian) coleslaw pre chopped from Bentleigh market .. and throw in handful chopped coriander and handful of mint and some mayo (Jap one if you have it).  You can make this few hours before .. same with the guac.

 

Corn – boil it and then throw on the BBQ to blacken a bit toss some chives, butter and half handful parm cheese and serve

 

Macadamia and Orange Ham

Orange macadamia crusted ham

Ingredients (serves 10)

•

7kg leg of ham

•

2 cups macadamia nuts

•

1/4 cup mandarin or orange marmalade

•

2 large oranges, rind finely grated

•

1/4 cup creamed honey

•

1 teaspoon ground cinnamon

Method

1.

Preheat oven to 150°C. Line a roasting pan (large enough to comfortably hold the ham) with 2 sheets of baking paper. Remove rind from ham (see tip). Place ham in roasting pan.

2.

Place nuts in a food processor. Process until finely chopped (not ground). Transfer to a bowl. Add marmalade, orange rind, honey and cinnamon. Mix well.

3.

Using wet hands (to prevent mixture from sticking to fingers), press nut crust onto surface of ham. Cook ham for 1 hour. Increase oven to 200°C. Cook for 45 to 60 minutes or until crust is golden and crisp. Slice ham and serve warm or cold.

Notes & tips

•

To remove rind from ham, run a knife around the edge of the ham to separate the rind from the fat. Gently peel back the rind in 1 piece, running your fingers between rind and fat.

Pork Stir Fry

Pork, Basil and Pepper Stir Fry

2 tbsp oil
2 cloves garlic, chopped
1 tbsp cracked black pepper
2 red chillies, chopped
500g pork strips
200g asparagus, halved and trimmed
4 kaffir lime leaves, shredded
1 cup Thai basil leaves
2 tbsp soy sauce
1 mango or 2 nectarines, chopped  

Heat oil in a wok over high heat.
Add garlic, pepper and chillies to wok and cook for 1 minute.
Add pork to wok and stir fry for 4 minutes or until pork is well browned.
Add asparagus, lime leaves, basil and soy sauce and stir fry for 3 minutes.
Stir through mango or nectarine pieces.
To serve, place stir fry on serving plates with steamed rice as an accompaniment.
Serves 4.
Marie Claire Cooking, Donna Hay, Page 112.



Finished stir fry in the pan

Stir fry served with steamed rice

Southern pulled pork sandwiches

I haven't made this yet

From the Martha Stewart website

Ingredients

Serves 8
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.