Archive for April, 2011

Pull the other white meat

This recipe is a delicious one, if I do say so myself. You can eat this either in tacos, burritos, nachos form, or a pulled pork sandwich. Use your imagination. OH! Quesadillas… will do that next time around. I don’t like a strong smoked flavour so my recipe doesn’t use chipolte but you could add it. This recipe is great for the impatient like me as it’s relatively quick to make as well (1hr to 1hr 30min on the stove rather than hours and hours in the oven).

Pulled pork

Serves 4 (you can comfortably increase the volume of pork to 1kg with no problems, you may just need extra stock/water)


  • 3 tablespoons vegetable or grape seed oil
  • 800g pork scotch fillet – cut in approx. 1cm thick slices
  • 2 brown or white onions
  • 6 garlic cloves – crushed and roughly chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes (add more to taste)
  • 2 bay leaves
  • 400g can of chopped tomatoes
  • 1 cup of vegetable or chicken stock

Heat a deep pan/pot over medium/high heat with enough oil to cover the bottom of the pan.

Cook pork batches in the oil until browned, then remove and keep on a plate.

Add more oil to the pan.

Add onion and cook until soft.

Add garlic, cumin, coriander, paprika, oregano, dried chilli and bay leaves.

Stir and cook for 1 minute until fragrant.

Add in chopped tomatoes and stock.

Add salt and pepper to taste, and stir to combine.

Return pork and pork juices to the pan. Ensure pork is mostly covered, otherwise add a bit more stock or water.

Bring to the boil then reduce heat to simmer.

Cover and leave to cook for 1 hour and 30 minutes, or until pork is tender.

Remove the pieces of pork and being pulling! Just shred the pieces with two forks into little pieces, it should pull away quite easily. My technique involves a bit of squishing with the forks as well.

Once you have pulled the pork to your liking, return the sauce mix to a gentle boil and allow to thicken for 5 or so minutes then return the pulled pork to the sauce and stir to combine.

Again, I have a bit of a lazy gene so I’m happy to just stir and heat together for a couple of minutes and not worry about the sauce thickening. This does contribute a little to the messiness experienced when eating, but that’s half the fun.


I have bought slices of pork scotch fillet from the supermarket and also a slab of pork scotch fillet from Super Butcher and cut it myself for this recipe.

Serving suggestion: Tortillas, guacamole, salsa, sour cream and cheese to make burritos.

If you happen to have any pork left over, save it in the fridge and have it the next day in a toastie. Scrumptious!

Pulled pork sandwich with tomato, guacamole and cheese on turkish bread.