How our food works for you
see page 90
FREEZING INSTRUCTIONS
Cool completely. Freeze in individual portion sizes in freezeproof containers for up to 3 months. Defrost fully in the fridge, then reheat in a saucepan over low heat, adding a little more water if needed.
GF LC
Easy piri-piri pulled pork
PREP 10 MINS (+ 1 HOUR MARINATING) COOK 3 HOURS SERVES 4 (AS PART OF A MAIN)
1 red chilli
4 cloves garlic
1 tbsp smoked paprika
1 tbsp dried oregano
1 tsp cumin seeds
½ tsp dried chilli flakes, plus a pinch, to serve (optional)
100ml red wine vinegar
400g can no-added-salt chopped tomatoes
800g piece skinless pork shoulder, trimmed of all fat
200ml water Freshly ground black pepper
1 Place the chilli, garlic, paprika, oregano, cumin seeds, chilli flakes, red wine vinegar and tomatoes in a small blender. Cover and blend until smooth.
2 Place the pork in a casserole dish and pour over the tomato mixture. Add the water to the blender and swirl around to remove any leftover tomato mixture. Pour over the pork. Set aside for 1 hour to marinate at room temperature or cover and place in the fridge overnight.
Preheat oven to 150°C (fanforced). Cover the pork with foil and cook in the oven for 2 hours.
