Pulled Pork and Chorizo Fire food (you could finish this when camping, on a fire!)

Posted in - Lunch / Dinner & Pork on June 8th 2016 0 Comments

Yum yum – I love pulled pork.  This was bought at the WI in Shaftesbury and yet again I forgot to weigh it.  It was a small rolled shoulder.  Once combined with the other ingredients, this would amply serve 8.  We often make some such concoction when cooking on a fire.

Ingredients
Pork
Rolled shoulder of pork
1 onions
3 carrots
1/2 bottle of dry white wine
Bay Leaf

Sauce
olive oil
2 onions, finely sliced
2 cloves garlic, finely chopped
1 tbsp smoked paprika (it does not have to be smoked)
2 tins of Italian tomatoes
a large glass of white wine

To Finish
1 large chorizo sausage, skinned
1 pot soured cream or crème fraîche
Flat leaf parsley, roughly chopped
or chives not so roughly chopped!

1.  Preheat the oven to 200ºC.
2.  Rub salt over the pork skin and leave it for half an hour or so.  Then pat the moisture which has collected on the skin with a paper towel.
3.  Put the shoulder on top of the roughly chopped onion and carrot in a roasting tin and roast it in the oven for 1 hr.
4. Remove the shoulder and then gently remove the skin and set aside for a treat.
5.  Add half bottle of wine to the tin and cover it with tin foil.
6.  Return to the oven and turn the heat down to 150ºC.  Checking it now and then and adding water if necessary to keep liquid in the pan, leave it for 4 hours or until the meat falls apart.  This can be done in advance (see point 9.).
7.  When the pork has cooled down a little, pull it apart and set aside.
8.  Blend the vegetables and wine and pour on top of the pork.
9.  While the pork is cooking, heat a glug of olive oil in a heavy based pan and fry the onion until glossy, then add the garlic and fry for another minute.  Add the paprika and some seasoning and cook, stirring now and then for a minute or two.
10. Put the tomatoes in the pan and the wine. Mix it all together and simmer for half an hour or so.
11.  The pulled pork can now be put in the sauce and warmed through.
12.  Take the chorizo and fry it in a dry pan, adding olive oil if it does not release enough of its own oil.  Put this in the casserole with the pork and the tomato sauce.
13.  This finished dish can be kept for a couple of days or so.
Serve with polenta, potatoes, crème fraîche or soured cream, sprinkled with parsley or chives.

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