Pulled Pork

Melt in your mouth pork ... better than any restaurant ...

• 1 Onion chopped
• 3 Carrots chopped
• 3 Celery stalks chopped
• 3 Garlic cloves, peeled and chopped
• 2 tablespoons Cumin, ground
• 1 tablespoon Coriander seed, ground
• 1 teaspoon Cayenne pepper
• 1.2 kilos Pork loin
• 225ml Red wine (cabernet sauvignon or Burgandy is great)
• 800g tinned tomatoes
• 900g chicken stock
• 3 Bay leaves
• Salt & Pepper to taste
• Oil for cooking

1. Preheat oven to 155 degrees C
2. Heat a heavy frying pan over medium heat. Add oil.
3. Add onion, carrots, celery and celery to frying pan then stir. Reduce heat if too high - you want to sweat the onions, not brown them. Cook for 10 minutes, stirring occasionally.
4. Add garlic, cumin, coriander and cayenne pepper. Stir well, cooking for 1 minute. Remove ingredients from pan into oven dish.
5. Return to pan to hob over medium-high heat and add more cooking oil.
6. Add pork loin to brown (if too long, cut in half and brown in 2 or more batches). Do not turn pork for 3 minutes or so. Once there is good colour on it, turn and continue browning. Do this until fully browned. Add loin to oven dish.
7. Add wine and deglaze pan. Continue cooking until red wine is reduced by half. Add liquid to oven dish.
8. Add tinned tomatoes, chicken stock and bay leaves to oven dish. Cover and place in oven.
9. Let pork cook for at least 6 hours, remove cover and turn off oven. Remove pork from sauce and put onto cutting board to rest.
10. If sauce is too thin for you, further reduce by putting it in a pan over medium heat, cooking until reduced to your liking. This intensifies flavour,
11. Strain sauce through a strainer. Taste sauce and adjust with seasonings with salt and pepper.
12. Once loin has rested (10 minutes or so should be fine), take 2 forks and start pulling pork in opposite directions to shred.

This is a great recipe for leftovers and also for freezing!

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