Time to kick 2016 off with an Epic BBQ Pulled Pork wrap
Last year smoking of meat and vegetables, smoked flavours, home brewed beer and sriracha sauce took the world by storm…this year it is even going to get bigger and wilder!
BBQ sauce ingredients:
2 tbsp Olive oil
1 tsp Cumin seeds
2 tbsp Fennel seeds
2 tbsp Smoked paprika
200g Brown sugar
200g Tomato sauce
2 tbsp Worcestershire sauce
1 tbsp Lemon juice
1 tsp Lemon zest
2 cloves Garlic, chopped fine
Heat olive oil and fry cumin seeds, fennel seeds and smoked paprika for a few minutes. Add the rest of the ingredients and simmer for 10 minutes. When you see the bbq sauce going all sticky and dark brown in colour – you know you are on the right track.
To prepare the Pulled Pork: Rub pork shoulder (bone in) with salt, pepper and paprika. Roast for 1 hour at 250°C until it forms a black ‘’bark’’ (this is the pork rind that is almost burnt). Don’t be afraid or panic. Your dinner is not spoiled! The ‘’bark’’ is what keeps all the love juices from the pork inside and makes the meat succcccculent. Reduce your heat to 90°C and roast for another 6 hours. Remove from oven and pour 1 cider over and roast for another 2 hours. Remove the ‘’bark’’ and pull your pork apart with a fork. Yes a fork – that’s how soft and succulent it will be. When it is cooled down – mix in some bbq sauce
To assemble the bbq pork wrap: Top with coleslaw, pulled pork and mayonnaise mixed with Sriracha sauce.
Sriracha – type of hot sauce or chili sauce made from paste of chili peppers, vinegar, garlic, sugar and salt
Another few trends to take 2016 by storm……
Artisan ice cream
Watch this space – there is much more coming your way!