Pulled Pork & Home Made Baked Beans

 

Pulled Pork and baked beans image.jpg

This is sooo tasty!! And so easy! It freezes well too and tastes great hot or cold if you can’t get near a microwave.

Quantity:

Makes 6 portions

Cost:

€9.85 in total

Ingredients for pork:

  • 1 Pork Shoulder-I buy mine from Dublin meat co, already marinated in Cajun rub, you could buy it plain and add your own Cajun rub if you wanted though.

 

Ingredients for Beans:

  • 1 Tin cannellini Beans
  • 1 small onion or half a large onion
  • 1 TBSP Maple Syrup
  • 2 TSP Franks Original Sauce- or more if you want it spicier
  • 1 TSP apple Cider Vinegar
  • 1 Carton of Passata (usually 500g in size)
  • ½ TBSP Tomato Puree
  • 1 TBSP coconut Oil

 

Method:

  1. Heat the oven to Max temp
  2. Place pork, fat side up on a foil covered roasting dish
  3. Score Fat & rub marinade into pork
  4. Place pork in the oven and immediately reduce the temperature to 140 degrees
  5. Leave the pork to cook for at least 5 hours- the longer you leave it cooking the better. Lots of recipes tell you to keep basting it regularly etc, but I’ve tried this and I’ve also tried putting the Pork in the oven just as I’m going to bed, and leaving it to cook for 7 hours over night and taking it out of the oven when I get up & it’s just as perfect!
  6. Meanwhile, Finely chop your onion.
  7. Heat some coconut  oil on a medium heat in a pan (not too hot)
  8. Fry the onion until it becomes soft
  9. Now add all of the other ingredients to the pan and stir- depending on how saucy you like you beans, either add the whole carton of Passata, or less, if you like less sauce. I usually add about three quarters.
  10. Leave to simmer for 20-30 minutes with the lid on- you should stir occasionally.
  11. Take the beans off the heat and put to one side until your pork is done!
  12. When the pork is ready to come out of the oven, take it out, and remove the Fat- It should lift off like a lid! And scrape off any fat from the top of the Joint.
  13. Now, using two forks, rip the meat up- it should shred and fall apart really easily.
  14. That’s it, serve and enjoy with either our braised red cabbage or Kale, or separate into lunch boxes with the beans, allow to cool and then put in the freezer!

 

Tips:

  • You can use black beans in this recipe instead of cannellini beans- I usually use black beans, they will go a stickier texture, but are higher in protein than cannellini beans, so are a good way to boost your protein.
  • The slower you cook the pork the better!