At some point, I don’t remember when, I decided that having a meat party was a great idea. I mean, there’s nothing more beautiful than bring together people you love, to break bread and share experiences over food. That bond can only be made deeper by meat sweats.
The invitations went out to my usual suspects – Pantry in Suburbia, The Skinny Perth, Lipstick Honey, Beers and Sympathy and our favourite taste tester cousins and partners. It was turning into one hell of a meaty pot-luck dinner. Look, I’m not going to lie to you, having food bloggers for friends is a tiny bit handy at times like these: roast lamb in all its glory, the most out-of-this-world buffalo wings and chorizo (because who doesn’t love chorizo?!) wrapped in flaky pastry. There might have been salads, for balance. I wouldn’t know, I didn’t eat them. I came here to party.
As with most events in my life, it was structured around a recipe. As in, I’d found one and wanted to make it so badly that I organised a dinner party just so I could. Is that a really girl thing to do? Am I the only person that’s bought a new dress/shoes/jewellery for no reason at all, then created a party/night out/breakfast just to show it off?Anyone?
Oh. Never mind, forget I brought it up.
Back to meat.
I know I posted a pulled pork recipe this year already. But it was over 6 months ago, so it doesn’t count. Plus, if I’m honest, I like this one better. It’s kind of simpler, in that there’s no brining, it’s less cooking time and a little less having to be organised. It’s certainly not a 30 minute meal by any means… But it’s worth every single second. I know the sauce looks like it’s a lot of ingredients, but 90% of it is stuff in your pantry. For the chipotle sauce, I used the sauce from a tin of chipotles in adobo sauce which I picked up from Fresh Provisions in Mount Lawley. If you see them, grab a couple of tins because they go beautifully in Mexican cooking. YUM. I used a couple of tablespoons, because it turns out I imagined the chili flakes in my pantry, and when I went to use them, they weren’t there. Clever me.
All jokes aside, I absolutely love having a group of friends around to eat. There’s something really special about cooking for those you love, having them enjoy something you’ve brought to the table. You sit back and ask yourself why you don’t do these kinds of things more often (the answer is the bajillion dishes that took me an hour to wash the next day), but at that moment in time… It’s the definition of happiness. Good times, good food, good people. And if that’s not the meaning of life, I don’t know what is.
Chipotle Pulled Pork Burgers
From What Katie Ate
2kg pork shoulder, bone in
sea salt and freshly ground black pepper
Pulled pork sauce
2 tablespoons olive oil
1 onion, very finely diced
Sea salt and freshly ground black pepper
2 cloves garlic, crushed
1 carrot, very finely diced
2 sticks celery, very finely diced
1 long red chilli, finely diced
1 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon tomato paste
4 tablespoons treacle (I used golden syrup, honey is ok too)
2 tablespoons mustard powder
¼ teaspoon ground turmeric
½ cup (125ml) white vinegar
1 litre chicken stock
½ teaspoon dried chilli flakes
1 tablespoon chipotle sauce
1½ teaspoons cornflour mixed with 2 tablespoons cold water
Heat the oven to 160*c.
Place the pork in a roasting pan, and season really well with salt and pepper. My pork didn’t have skin, but if yours does, make sure the skin is facing upwards, then cover with foil and place in the oven for 5 – 6 hours. I left mine in for 6, and it weighted a little less than 2 kilos. Check the pork at the 3 hour mark, and if it’s looking a little dry add some water (I threw in 1/2 a cup, just to be on the safe side). Once it’s done, set the pork aside to cool a little bit, then shred using a couple of forks or your hands – it literally falls apart. It’s amazing.
At the 4 hour mark of the pork cooking, heat the olive oil in a saucepan. Add the onion and a good pinch of salt and cook until soft. Add the garlic, carrot, celery and chilli and cook until they soften, about 10 minutes. Chuck in everything else except for the cornflour paste and let simmer for 2 hours uncovered until it’s reduced and thickened. Remove from the heat and then pass the sauce through a sieve to remove any chunks. Return the sauce to the pan, discarding what remains in the sieve, then add the cornflour paste and stir to combine.
Add the sauce to the shredded pork and stir to combine thoroughly.
Serve on fluffy white burger buns with coleslaw (the link has a great recipe, if you need one).
I’m sorry there isn’t more/better pictures, but it honestly didn’t last long enough to take any!
Lezbehonest. Joey just gets it.