This is going to  be a short post as it is really late and I have got my first recording of a podcast for the Australian Journal of Pharmacy tomorrow (yay – but a bit nervous!).

I have been so lucky to have been asked to contribute to a whole heap of very cool education activities like this podcast tomorrow, recently a symposium for Department of Education professionals, and then in a few weeks a 0-3 yrs Parent Workshop hosted by Manly Village Medical Centre and BackChat Speech Pathology on the bayside.  All really exciting, but I have been busy beyond belief (especially with little Miss G’s first real ballet concert next weekend, a going away do for some very good friends of ours and a 40th birthday party).

SO… I promised my “get-outta-town-awesome” pulled pork recipe, and here it is:

INGREDIENTS

• 2 medium brown onions sliced thinly
• 6 cloves of garlic
• 1 cup chicken stock
• 1 tbs packed dark brown sugar
• 1 tbs chilli powder (substitute mild paprika if you don’t want it spicy)
• 1 tbs salt
• 2 tsp ground cumin
• 1/4 tsp cinnamon
• 1 boneless pork shoulder (I think the ones I usually get are around 2kg)
• 2 cups of BBQ sauce (optional)

METHOD

1. Place the garlic and onions in the pressure cooker and our in your stock
2. combine sugar, chilli powder/paprika, cumin, salt and cinnamon
3. Pat the pork dry with paper towel
4. Rub the pork all over with the spice mixture
5. Place it in the pressure cooker on top of the onions/garlic
6. Cook for 70 min (thawed) or if you are like me and forget to defrost your meat soon enough, 90 min (partially frozen) under high pressure
7. Remove pork and use 2 forks to shred
8. Strain the stock and and add 1/4 cup of the stock at a time to the shredded pork until it is moistened
9. You can add the optional BBQ sauce at this stage if you want (although I think it hides the more subtle flavours like the cinnamon, and prefer it without)

Serve and enjoy!!  I love pulled pork on home made brioche bread and with the homemade slaw recipe that I posted previously.

This is definitely one of my favourite BBQ dishes.  Nom nom nom!!

Catch you Monday with an article I wrote a little while ago but has been a long time coming – “Building Resilience in Children”

xxDr Megs