Spicy pulled pork for tea? I can’t think of anything I’d rather have. Well apart from a large bowl of creamy blue cheese and a spoon, but hey, that’s just me.
So, this recipe is easy, so easy I struggle to call it a recipe. But it involves the coming together of ingredients and some form of low admin cooking, so we’ll call it my spicy pulled pork ‘recipe’ despite it being a stirring of a few cupboard ingredients.
Right, so apart from this spicy pulled pork recipe and the eating of it, what else has been going on? I’ve been busy painting my stairs which you can see here. Thank you to those of you who offered up the advice of using Frog Tape rather than masking tape Sadly I was too late to use it and so had to retouch the very edges of the grey paint by hand with a children’s paintbrush. As a woman not blessed with much patience this what one might call a challenge.
Otherwise I have been beavering away recording recipes for BBC Radio Leicester, food styling an ad campaign, and also writing egg recipes as I am the British Lion Egg Ambassador for 2017. I eat a lot of eggs as anyone who follows me on Instagram will know so this is pretty much the perfect job for me.
This recipe uses a Pressure King Pro, which is a digital pressure cooker made by High Street TV, the same people who make Nutribullet. Now a fair few of you have been in touch to ask my opinion on whether to go for the 5 litre variety or the 6 litre. Because I work with Pressure King Pro I am very lucky that they have given me both. Which one do I prefer as a mum of three hungry boys? Well I mainly use the larger version, but only because I often batch cook and freeze portions of food for another day. The 5 litre is plenty big enough. However the 6 litre has more functions. The best advice I can give is to pop over to the High Street TV PKP website and read up on the differences. The other thing I get asked is if the PKP is as good as a slow cooker, well, it has a slow cooker function on the larger one, so you can still slow cook if you prefer, but for me the flavour is superior with pressure cooking whilst retaining that fall apart texture. Plus it has a keep warm function on both models so you can pop it on in the morning and still have delicious smelling spicy pulled pork to come home to. There’s nothing quite like opening the front door to the meal your earlier self thoughtfully put on.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last year: Finger licking spiced ribs and Baked Bramley apple cheesecakes and Easter biscuit baking kit and My never fail Victoria sponge and Double Decker brownies and Easy pea and ham soup and Coconut and lemon tart.
Two years ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle
Three years ago: Florentine quiche and Flourless chocolate cake and Cadbury Creme Mini Egg chocolate flapjack and School fair rocky road
Four year ago: White chocolate & cranberry hot cross buns and Cadbury creme egg mess and Banoffee pecan mini pavs
Five years ago: Easter Apostles scone loaf and Carrot cake in a cup for Mother’s Day and Cranberry oaty biscuits
Six years ago: Mini chocolate birds nests and Puff pastry and Walnut bread
Yield: 4 - 6
- 700g pork shoulder
- 2 tbsp smoked paprika
- 2 tbsp dried thyme
- 1 tbsp dried chilli flakes
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp cumin
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 50mls white wine vinegar
Remove any string and/or fat and skin from the pork joint. Mix together the spices and rub into the meat then place in the PKP. Add 300mls of water with the vinegar, fit the lid tightly and ensure the valve is closed. Set the ‘stew’ function to 50 minutes. Once the time is up allow the steam to release naturally as this ensures the meat stays tender (this will happen after about 20 minutes). Once it’s released, open the lid and remove the pork. Use two forks to pull the pork apart and serve with steamed rice, bread rolls or sweetcorn. (To make this conventionally simply place all the ingredients in a casserole dish with a tightly fitted lid and bake at 160C/fan 140C/gas mark 3 for 2 hours. You can also make it in the slow cooker on low for 4.5 hours).
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Holly Bell 