I hope you all had a super weekend.
Pulled pork and Mexican sauce recipe:
This week I thought I would share with you a simple pulled pork with Mexican sauce recipe that I created at the weekend.
Firstly, a little cheat tip – I thought I would try out this new seasoning mix by Wahaca. The ingredients listed are pure spices, with no added nasties! Verdict: it tasted pretty good and worked well.
For the pulled pork, pop a suitably sized pork loin joint into a roasting pan, cover the top with the seasoning mix (tomato and chipotle). Then add a cup of water to the base of the pan to help keep the meat juicy whilst it’s roasting. Cover with foil and put into a preheated oven at about 140ºC. I left mine roasting for about three hours whilst we went out for a walk. I then increased the oven temperature to about 200ºC and left it roasting for a further two hours, or until the meat begins to fall away.
For the Mexican sauce:-
1 garlic clove diced
1 teaspoon ground cumin
1 teaspoon of oregano
2 tablespoons of brown sugar
2 tablespoons of cider vinegar
1 cup of chicken stock
2 tablespoons of tomato paste
Heat a little olive oil in a saucepan and gently fry the garlic until browning. Add the cumin and oregano and stir for about 1 minute to release the flavours. Add the rest of the ingredients and then simmer the sauce for about 15 minutes or until you are ready to serve the meat.
Use the sauce like a gravy to pour over the pulled pork meat. The sauce has a spicy, slightly barbecue flavour.
This week’s meal plan:-
- Chicken breast in a tarragon and cream sauce with roasted new potatoes and green veg
- Slow cooked pork with Mexican sauce, roast potatoes and veg
- Spicy pork and egg carbonara and garlic bread (made with leftover pulled pork)
- Green Thai chicken curry and rice
- Home made lamb burgers and salad
- Smoked haddock and pasta bake
- Tuna steaks with a Malaysian style rojak pineapple salad
I hope you all have a super week.
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Did you check out last week’s recipe for gluten free fruit loaf?