Stranger Foods

Pulled pork chilli

Serves 6 | Prep 20 mins | Cook 6 hr

Melt-in-the-mouth pulled pork takes this easy peasy chilli recipe to the next level. Made in the oven or slow cooker, you won’t regret adding this to your midweek menu. Bulked out with vegetables and beans so the small joint of pork goes a long way, this one’s great when you’re watching your pennies as well as your calories. It’s well worth batch-cooking and stashing away the leftovers for a rainy day.

Source: Pinch of Nom Express

Ingredients

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1 tbsp mild chilli powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
600 g pork shoulder joint, weight after rind and all visible fat removed
low-calorie cooking spray
1 onion, peeled and sliced
3 cloves garlic, peeled and crushed
2 peppers (any colour), deseeded and sliced
2 carrots, peeled and diced
1 eating apple, peeled, cored and cut into small dice
1x 400 g tin chopped tomatoes
250 ml chicken or pork stock (1 chicken or pork stock cube dissolved in 100 ml)
1 tbsp tomato puree
1 tbsp black treacle
1x 400 g tin black beans, drained and rinsed
juice of 1 lime

To serve

60 g wholemeal bread rolls
50 g uncooked basmati rice, cooked according to package instructions, per portion

Instructions

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Mix the chilli powder, cumin, oregano and smoked paprika in a small bowl and use the spice mix to coat the pork joint on all sides.
Spray a frying pan with low-calorie cooking spray and place over a medium heat. When hot, add the pork and cook for a minute or two on each side to seal the meat and toast the spices. Remove from the pan and place to one side.
Give the pan another spray with low-calorie cooking spray, add the onion and sauté for until starting to soften, then add the garlic and any remaining spice mix and cook for another minute.
Put the onion in the slow cooker pot and add the peppers, carrots and apple then stir in the tomatoes, stock, tomato puree and treacle. Place the pork on top, cover and cook for on high, on low.
After the required cooking time, check the pork. It should fall apart easily. Remove from the pot and shred with two forks. Return to the pot and stir in the black beans and lime juice. Replace the lid and cook for another , until the beans are thoroughly heated through. Serve!
The pork will keep in the fridge for up to 2 days. To freeze, follow standard guidelines for defrosting and reheating.

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