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Smoky Pulled Pork with Sugar Free Apple BBQ Sauce paleo recipe-min

Recipe: Smoky Pulled Pork with Sugar Free Apple BBQ Sauce

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Although it requires a lot of patience, pulled pork doesn’t actually require a great deal of time in the kitchen. Cure it overnight in the fridge, then cook slowly for 5 hours – and you have a seriously juicy, melt in the mouth cut of meat.

The tricky part is getting the balance of flavours right, but you just can’t beat the classic; smoky bbq. The dry rub is packed with complex flavours, whilst the apple bbq sauce is the perfect complement – and sugar-free to boot!

Recipe: Smoky Pulled Pork with Sugar Free Apple BBQ Sauce
 
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Recipe type: Pork
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Ingredients
  • Smoky Pulled Pork Ingredients:
  • 1 pork shoulder, approx. 2kg
  • 50ml Apple Cider Vinegar
  • 1 tbsp Sea Salt
  • For the marinade:
  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tbsp chipotle paste
  • 2 fat garlic cloves, crushed
  • 1 heaped tbsp. smoked paprika
  • 1 tsp blackstrap molasses
  • For the Apple BBQ Sauce:
  • 250ml tomato passata
  • 1 tbsp Dijon mustard
  • 2 heaped tbsp unsweetened applesauce
  • 50ml apple cider vinegar
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
Instructions
  1. The night before you wish to cook your pork, remove the skin and place in a large food bag. Pour in the vinegar and sprinkle over the sea salt, before tying up the bag and giving it a good shake. Leave in the fridge overnight.
  2. The next day, make your marinade by crushing the coriander, fennel, black peppercorns and cumin seeds in a mortar and pestle. Add the remaining ingredients and mix well to make a paste. Set aside.
  3. Preheat your oven to 220C / 425F. Rub the marinade all over the pork, taking care to massage it deep into all the nooks and crannies. Place the pork in a foil lined roasting dish, and transfer to the oven for 20 minutes. Reduce the heat to 140C / 275F, cover loosely with foil and leave to roast for 5 hours.
  4. minutes before serving, begin to make the bbq sauce by heating the passata in a saucepan until it begins to simmer. Add the remaining ingredients and stir well to combine. Leave to simmer for 10 minutes, until it reduces to about half its size.
  5. Remove the pork from the oven and shred with a fork to get your pulled pork. Serve with a generous dollop of the bbq sauce.

Smoky Pulled Pork with Sugar Free Apple BBQ Sauce paleo recipe-min

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min

Recipe: Mexican Chicken Soup with Chipotle and Lime

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Tangy, spicy, smoky… the Mexican Chicken Soup is everything Mexican cooking should be and more!

Mexican Chicken Soup Ingredients:

  • 1 red onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 medium dried chipotle chillies
  • 2 x 400g cans chopped tomatoes
  • 200g roast chicken, shredded
  • Juice 2 limes
  • Large handful fresh coriander, to serve
  • Sea Salt and Black Pepper
  • Oil (coconut or preferred fat)

Mexican Chicken Soup How To:

Slice the chipotle chillies in half, removing the seeds if you want the soup a little less spicy. Chop into pieces roughly the size of your thumb nail, then soak in cold water for 5 minutes.

Heat a little oil or fat in a large saucepan. Soften the onion for 3 – 4 minutes, then add the crushed garlic, cumin and coriander. Simmer gently for another 2 minutes, then pour in the chopped tomatoes.

Add the chillies, along with the water they were soaked in, to the saucepan. With a hand blender, blitz the soup until smooth.

Add the shredded roast chicken to the saucepan. Stir well, and simmer for 10 minutes to heat through.

Squeeze in the lime juice, and season to taste with salt and pepper. Ladle into soup bowls, and finish with a generous helping of chopped coriander

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min