Recipe of Favorite Vickys Balsamic Pulled Pork, GF DF EF SF NF

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Vickys Balsamic Pulled Pork, GF DF EF SF NF. Great recipe for Vickys Balsamic Pulled Pork, GF DF EF SF NF. This is delicious alternative to a barbeque pulled pork. It tastes sweet with a little tang, not vinegary as you might imagine and this quantity will give you enough for leftovers for sandwiches!

I love a pulled pork sandwich and though how great it would be to make proper burgers with the taste of pulled pork. Vickys Pork Steaks with Creamy Garlic Sauce, GF DF EF SF NF. Made with easy ingredients like avocado, olive oil, cilantro, lime, garlic, and parsley!

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Great recipe for Vickys Balsamic Pulled Pork, GF DF EF SF NF. This is delicious alternative to a barbeque pulled pork. It tastes sweet with a little tang, not vinegary as you might imagine and this quantity will give you enough for leftovers for sandwiches!

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Ingredients of Vickys Balsamic Pulled Pork, GF DF EF SF NF:

  1. Give 1 1/2 kg boneless pork shoulder.
  2. Require 1 tsp salt.
  3. Prepare 1 tsp black pepper.
  4. Provide 3 tbsp oil, divided.
  5. Give 3 – large onions, chopped.
  6. Need 8 of carrots, chopped.
  7. You need 2 tsp for sage leaves, finely chopped.
  8. Require 1 tsp of thyme, finely chopped.
  9. Require 3 cloves garlic, finely chopped.
  10. Require 3 tbsp for brown sugar.
  11. Give 120 ml – balsamic vinegar.
  12. Need 480 ml – chicken stock.
  13. Provide 180 ml water.
  14. Prepare 70 g cornflour / cornstarch to thicken gravy.

It's a layer of moist chocolate cake, covered in hot fudge sauce mixed with Thin Mint crumbs. Just serve on a serving platter with various dipping sauces. In a medium saucepan, melt butter with oil. Great recipe for Vickys Slow Cooker BBQ Pulled Pork, GF DF EF SF NF.

Vickys Balsamic Pulled Pork, GF DF EF SF NF how to cook:

  1. Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!).
  2. Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon.
  3. Heat another tablespoon of oil and cook off the carrots until lightly browning.
  4. Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions.
  5. Heat the last tablespoon of oil and brown the pork joint on all sides.
  6. Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved.
  7. Pour over the pork joint, adding in the carrot & onions.
  8. Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender.
  9. Remove the pork and set aside for just now.
  10. Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore.
  11. Pull the pork, removing any further fat, then add back into the gravy.
  12. Stir through to reheat the pork.
  13. Serve with mashed potatoes and green vegetables or in burger buns.

I like to do a pulled pork a few times a year but especially around Christmas time. Turkey sandwiches can get a bit too much if there are lots of leftovers so pulled pork inbetween shakes things up a bit. Vickys Sunday Roast Potatoes, GF DF EF SF NF. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.

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