This bonfire night, try something special that's sure to wow your friends and family - tasty Chipotle Pulled Pork! Check out this easy recipe from Morphy Richards and whip up some wow this Bonfire Night!
Prep time: 15 mins
Cook time: 4hrs 25 mins
- 2kg piece pork shoulder (off the bone)
- 1 tbsp smoked paprika
- ½ tbsp garlic salt
- 1tbsp olive oil
- 1tsp freshly ground black pepper
For the chipotle sauce
- 2tsp oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 thumbs ginger, peeled and finely chopped
- 350ml chopped tomatoes
- 100ml red wine vinegar
- 160g dark sugar
- 2tsp chipotle paste
- 2tbsp soy sauce
- 10 brioche buns
- Coleslaw, to serve
Step 1: Preheat your oven to 200°C/fan 180°C/gas 6. Combine the paprika, garlic salt, olive oil and pepper and rub all over the pork.
Step 2: Place the pork onto a rack in a large baking tin, add 1 cup of water, then cover the tin with foil and place in the oven. After 20 minutes reduce the temperature to 150°C/fan 130°C/ gas 2, and continue to cook for around 4 hours until the meat is tender.
Step 3: While the pork is cooking, you can now make the chipotle sauce. Heat the oil in a small pan and sauté the onion, garlic and ginger for a few minutes or until soft.
Step 4: Now add the chopped tomatoes, vinegar and sugar. Heat gently for 15 minutes until the sauce has thickened, then stir in the chipotle paste and soy sauce.
Step 5: Once the meat is cooked, leave to cool until you are able to handle and then shred (the easiest way to do this is to grab 2 forks and get to work!). Mix 100ml of the cooking juices with 100ml of your chipotle sauce and then pour over the meat. Serve in warm brioche buns with the remaining sauce and a spoonful of coleslaw.
Recipe inspired by The Daily Mail
Slow Cooker Alternative -
Prep time: 10 mins
Cook time: 8hrs 20 mins
- 1.8kg pork shoulder joint (skin and excess fat removed)
- 1 tbsp olive oil
- 200g passata
- ½ chicken stock cube, made up to 200ml
- 3 tbsp chipotle paste
- 1 tbsp smoked paprika
- 2 tbsp treacle
- 1½ tbsp dark brown soft sugar
- 3 tbsp red wine vinegar
- 2 tsp English mustard
- 2 tbsp Worcestershire sauce
- 4 garlic cloves, crushed
- 4 thyme sprigs, leaves picked and roughly chopped
- 2 red onions, thinly sliced
Step 1: Heat the oil in a large frying pan over a high heat and fry the pork for 4-5 mins each side until browned all over.
Step 2: Whilst this is frying, mix all the other ingredients, apart from the onions, in a large bowl.
Step 3: Arrange the onions over the bottom of a 3.5L slow cooker, then top with the browned pork. Pour over the passata mixture, cover and cook on low for 8 hrs (or until the pork is completely tender and falling apart).
Step 4: Carefully transfer the pork from the slow-cooker to a large chopping board or plate and set aside to rest. If your slow cooker pot is hob-safe (ours are), transfer it to the hob; otherwise tip the liquid into a saucepan. Bring to the boil, then simmer for 10 minutes or until it has thickened. Remove the thyme sprigs.
Step 5: Use two forks to shred the pork, then add back into the thickened sauce. Can be made up to 2 days ahead.
This recipes is the perfect filling for baked potatoes.
Recipe inspired by Tesco Real Food