Chipotle-Tomato Pulled Pork
Who doesn't love a pulled-pork recipe? This really takes fajita-night up a notch, and is suitable for the whole family. Serve up with lots of veggies in the middle to make it a balanced and sociable meal. This is suitable from 6 months+ but you may want to leave out the chipotle or keep the quantities down until they're over 12m.
Serves: 6-8
Preparation: 10 mins
cooking time: 6-8 hrs
Ready in: 6-8 hrs
- 1.5kg Pork Shoulder, fat layer removed
- 200-300ml Stock or Water
- 1 Large Onion, diced
- 1 tbsp Olive Oil
- 1 tbsp Dark Muscavado Sugar
- 2 tbsp Tomato Puree
- 1 tsp Chipotle Paste
- 1 tsp Cumin Seeds
- 1 tbsp Smoked Paprika
- 1/2 tsp Cinnamon
- 1 tbsp Cider Vinegar
- 200ml Water
- 1 tsp Fresh Rosemary, chopped
- Place the pork and stock/water in a slow cooker, and cook for 6-8 hours.
- To make the sauce, sauté the onion in the olive oil on a medium/low heat until soft. Add the tomato puree and sugar and cook until the sugar has dissolved. Add the spices and chipotle paste and cook for 1-2 minutes then add the water and vinegar.
- Remove from the heat and blitz with a stick blender until smooth. Add in the chopped rosemary and give a stir.
- Shred the pork and add to the tomato sauce. Serve in tortillas, tacos or even in a burger!
Method
- Place the pork and stock/water in a slow cooker, and cook for 6-8 hours.
- To make the sauce, sauté the onion in the olive oil on a medium/low heat until soft. Add the tomato puree and sugar and cook until the sugar has dissolved. Add the spices and chipotle paste and cook for 1-2 minutes then add the water and vinegar.
- Remove from the heat and blitz with a stick blender until smooth. Add in the chopped rosemary and give a stir.
- Shred the pork and add to the tomato sauce. Serve in tortillas, tacos or even in a burger!
Ingredients
- 1.5kg Pork Shoulder, fat layer removed
- 200-300ml Stock or Water
- 1 Large Onion, diced
- 1 tbsp Olive Oil
- 1 tbsp Dark Muscavado Sugar
- 2 tbsp Tomato Puree
- 1 tsp Chipotle Paste
- 1 tsp Cumin Seeds
- 1 tbsp Smoked Paprika
- 1/2 tsp Cinnamon
- 1 tbsp Cider Vinegar
- 200ml Water
- 1 tsp Fresh Rosemary, chopped
Additional Information
This recipes states to cook the pork in stock or water- if you are serving a weaning infant I would recommend using water to keep the salt down.
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