Category: Meat

Bbq cider pulled pork

Something that’s certainly gotten more popular in recent years, I like using cider for the apple flavour with a bit of bbq sauce to finish it off.

This method uses a slow cooker, if you don’t have one just use an ovenproof dish with a lid/tinfoil and the oven on about 110°c.

Ingredients (makes about 2kg of pulled pork)

  • About 2.5kg of pork shoulder
  • 1-2 litres of cider (I just use cheap stuff from Tesco/Asda)
  • 200-300g bbq sauce
  • Salt and pepper

Prep and cooking (8-15 hours)

  1. Cut the pork into smaller chunks, about 200-300g each and put it in the slow cooker.
  2. Cover the pork with salt and pepper (don’t overdo it with the salt)
  3. Pour in the cider until the pork is about 3/4 covered. Put the cooker on low and leave for 8-15 hours.
  4. When it’s ready take it out of the cooker into a large bowl or roasting pan/plastic tub. Let it cool down for 5-10 minutes and remove any liquid from the slow cooker into measuring jug, or, put it in saucepan and put it on a high heat to boil (and reduce).
  5. If reducing the liquid remember to keep an eye on it and remove from the heat when done. Return to the pork and remove all the fat, it should be easy enough to tear with your hands, if it’s still hot some vinyl/food gloves come in handy.
  6. Now get 2 forks, or some meat claws (eBay or amazon), and pull the pork, it should easily come apart into strands, if not it needs more cooking, bear in mind the more meat you use in the same pot the longer it will need to cook.
  7. Now put the pulled meat back into the slow cooker and add the bbq sauce, mix well and add the stock.
  8. Put the slow cooker on high and cook for 15-30 minutes.
  9. Perfect in a bun with a load of fresh coleslaw on top 👌🏻

Costing

The above recipe costs a total of about £6 and makes 7-10 portions, so somewhere between 50-80p per serving, a lot cheap than you’d pay for it premade!

Nutrition

Here’s the nutrition info per 100g

More recipes soon!

 

Jerk glazed ham recipe

I love jerk, this kid a request from the Facebook page and sounds like a good combo to me!

Here’s how I’d go about it,

To the recipe!

Ingredients: makes about 700g of ham

  • 750g unsmoked gammon joint
  • 1 onion
  • 1 carrot
  • 2 sticks of celery
  • 5-7 peppercorns
  • 3-5 cloves
  • 3-5 bay leaves
  • Small bunch of fresh thyme
  • 4-5 allspice berries (pimento)
  • Water

For the glaze/sauce

  • 5 scotch bonnets
  • 1 medium onion
  • About 2 inches of fresh ginger
  • 1-2 tbsp ground allspice
  • 1-2 tbsp ground cinnamon
  • 2 tbsp of garlic paste
  • 5 spring onions
  • 1 tbsp ground black pepper
  • 1 tsp ground cinnamon
  • 2 tbsp dark soft brown sugar
  • 1-2 tbsp dark soy sauce
  • 1 tbsp dried thyme
  • 1-2 chicken stock cubes

Equipment

  • Large saucepan with a lid
  • Baking tray
  • Food processor or immersion blender and measuring jug.
  • Knife
  • Chopping board
  • Ladle

Prep and cooking: 90-120 minutes

  1. First get the ham on, put it in a saucepan big enough to cover it with water and put the lid on, add the other ingredients (not for the glaze/sauce) and fill with water.
  2. Put on a high heat, as it comes to boil skim the foam off the top with a ladle. Turn the heat down low and put the lid on, it will take about 60-80 minutes to cook.
  3. While it’s cooking make the glaze by putting all the ingredients in a food processor or mixing bowl and blitz until pastey, it will probably be a little bit runny.
  4. About 15 minutes before the ham is cooked turn the oven on to 200°c fan.
  5. When the ham is ready take out of the water (now a stock) and put on a baking tray/roasting dish. The stock is handy for another soup or sauce.
  6. cover the ham with as much jerk glaze/sauce as you like. Put in the over for 15-25 minutes. Leave to cool, slice and serve.

Alternative recipe

My favourite way to do jerk ham is to cooking for about and extra hour in the water so when it comes out you can pull it (like pulled pork) and the mix it with the jerk sauce and cook

in the oven (jerk pulled gammon)

Costing

The cost for the above recipe is about £8.25, or about 75p per slice.

Keep in mind as well as the ham you get a wonderful stock to use as well that’s easily worth £2-3.

The main cost comes from all the spices in the jerk sauce and the ham, seeing as you can’t really cut down on the ham you could buy premade jerk sauce which may be cheaper but honestly I’m not sure.

Nutrition

The above recipe should get you about 12-15 slices. Weighing about 70-80g each.

Here’s the nutrition info per slice

Carbohydrates of which sugars: 4.97g

More recipes soon!

Sloppy joes recipe

Myrecipes.com

A staple of America, sloppy joes are basically chilli burgers without the chilli, I guess you could call it a deconstructed burger in a way.

And yes, you read it right it’s uses a lot of ketchup!

Here’s the recipe

Ingredients (makes about 8)

  • 400-500g minced beef
  • 8 burger buns
  • 1 green or red pepper
  • 1 medium/large onion
  • 1-2 tsp garlic paste
  • 400g ketchup (try not to use ketchup that’s really cheap as it’s usually far too sweet)
  • 1-2 tbsp American mustard
  • 1-2 tbsp Worcestershire sauce
  • 1-2 tbsp brown sugar
  • 1-2 tbsp gravy granules
  • Salt and pepper
  • Oil, for cooking

Equipment

  • Frying pan
  • Knife
  • Chopping board

Prep and cooking (15-25 minutes)

  1. Start by dicing the onion and dicing the pepper.
  2. Heat some oil in a pan to a medium heat in a pan, when it’s hot add the onion and pepper and cook for about 5 minutes until soft.
  3. Add the beef and garlic paste, cook for another 5 minutes or so until the mince has browned.
  4. Add the ketchup, mustard, Worcestershire sauce and sugar, stir well and cook for 10-15 minutes on a low heat until the sauce has thickened, add the granules, stir in and cook for another minute or two.
  5. In a clean frying pan(if you have one) heat it to a medium-high heat and toast the insides of the bun.
  6. Serve and slop out with joe.

Untidy Joseph

A sloppy joe is an American invention, it’s got quite a scary amount of ketchup in (and I love ketchup) but they are incredibly moreish.

More recipes soon.