Pulled Pork Stew

From the pantry

  • 1 can , 500 ml of black beans

  • 1 can , 350 ml of corn

  • 1 litre chicken soup broth, reserve half

  • 500 ml lager beer

  • 1 can whole tomatoes , strained and chopped

  • 1 cup basmati rice

  • 1-2 Bay leaves

  • Salt and pepper

  • Chili powder, cayenne pepper, paprika to taste

  • 1 tsp white wine or cider vinegar 

  • 2-3 dashes of Worcester sauce

  • 1 tbs molasses

  • Butter and olive oil 

Vegetables

  • kale, chopped , blanched or sautéed 

  • 1 large carrot, rough chop

  • 2 Small onions , 1 rough chopped, 1 sliced

  • Small red bell pepper, diced

  • 1 garlic clove, pressed, grated or fine dice

  • Rough chopped Cilantro 

Protein

  • 2-3 lbs pork shoulder or butt

  • Substitute for your favourite protein, chicken or beef or keep as a vegetarian dish if you prefer.

Braised pork 

  • Preheat the oven to 400 degrees

  • Pour two glugs of olive oil in a Dutch oven on low/medium heat

  • Sauté rough chopped onion, carrot and bay leaf until fragrant and reserve

  • On medium/high heat sear the pork on all sides , approx 30 seconds. Next, remove from the pot

  • Deglaze the pan,  pour acid into Dutch oven on stove top and scrape bottom with wooden spoon

  • Add pork and cooked rough chopped vegetables and liquids to cover to Dutch oven

  • Turn off the stove top, cover full pot with lid and reduce the heat in the oven to 300 degrees. Place fully assembled pot into oven and cook for two hours, turning the roast over after one hour.

Prepare vegetables for stew

  • On low/medium heat sauté sliced onions in a large sauce pan until translucent, reserve. 

  • Next, cook diced red pepper until soft, then add garlic , cook 30 seconds longer

  • Add kale, corn, chopped tomato and black beans 

  • Bring to low simmer, add reserved chicken  stock and spices to taste

  • Maintain medium simmer until ready to serve

Prepare rice

  • Wash and strain 1 cup basmati rice

  • Place 1 tsp butter in sauce pan over medium heat. Fry rice for 30 seconds until fragrant

  • Add 1.5 cups , 375 ml water and bring to boil

  • Reduce heat to low and cook for 20 minutes

  • Fluff with fork and remove from heat until ready to serve 

Finishing steps

  • remove Dutch oven from oven, check the roast for an internal temperature of 180 degrees and that the roast is tender to pull with fork

  • Remove from pot, discard liquids and spent vegetables

  • Cover and let rest for approximately five minutes.

  • Pull with fork and portion accordingly

  • place your preferred serving of rice in the bottom of a bowl, next add the pulled pork and cover with spiced vegetable and tomato mixture with liquids.

Ian Conlon