Wednesday, 7 November 2012

New Job, New County, New Inspiration

So I know I haven't posted in a long, long time, but to be honest, I had lost my way a little.. I suppose we all lose our enthusiasm from time to time, but I have found mine once more.

I have moved from Monmouthshire down to Devon and from the Chepstow Castle Inn to the Stag Inn at Rackenford under the tutorage of head chef Jim Janes.

I have also started eating meat as from yesterday so tonight we had 'Pulled Pork Burgers with Barbecue Sauce' and here's the recipe for you:


1 x 2kg pork shoulder
2 tbsp paprika
2 tbsp chilli flakes
2 tbsp chipotle salt (I get mine from
2 tbsp black pepper
6 cloves garlic, roughly crushed
2 medium onions, finley diced
200ml white wine vinegar
250ml cider
1 x 200g tin tomato paste/puree (I used tinned chopped tomatoes and blended them down with a stick blender)
4 tbsp brown sugar


Preheat the oven to 170c and oil a deep roasting tin and place the pork in the middle. Mix the paprika, chilli flakes, chipotle salt and black pepper and rub into the pork sin, making sure you get it into the cuts in the skin, if the pork skin hasn't been cut by the butcher then you'll need to do this first.

Pour the cider and vinegar into the tin and scatter the onion and garlic around randomly. Place a sheet of baking paper over the pork and wrap tin foil over the top of the roasting tray. Place the tray in the oven and roast for 3 hours. Take off the paper and foil after the 3 hours and place back in the oven for a further hour.

Take the pork from the oven and place on a chopping board, discard the string, skin and fat. Now you'll need to tear the meat apart with two forks, shredding it as finely as possible.

With the juices from the roasting pan, add a splash of water to loosen all the bits and add all the juice, onion and garlic to a saucepan along with your tomato paste and brown sugar and over a medium heat bring a to slight boil. Now you can add your pulled pork meat to the sauce and serve in a crusty white bread roll.

Sam x

No comments:

Post a Comment