Pulled Pork Tacos with Pineapple Slaw

Pulled Pork Tacos with Pineapple Slaw

Course Entree, Main Dish
Cuisine Modern Australian, Sth American
Servings 8

Ingredients
  

  • 2 kg pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • Juice of 3 limes divided
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1/2 head cabbage shredded
  • 1 whole pineapple cut and diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 small red onion sliced
  • 2 green onions sliced
  • 1 tsp crushed red pepper flakes
  • 8 corn tortillas

Instructions
 

  • In a slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
  • Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
  • When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
  • Top tortillas with shredded pork and pineapple slaw.

Notes

If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.
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Posted on Categories Pork

Grilled feta with caramelised cinnamon pears

Grilled feta with caramelised cinnamon pears

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Entree
Cuisine Modern Australian
Servings 6 serves

Ingredients
  

  • 400 g blocks of feta cheese 2 x 200g
  • 2 teaspoons olive oil
  • 1 large pear very thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup pecans chopped
  • 3/4 tablespoons honey

Instructions
 

  • Preheat oven to 400 degrees.
  • Heat a large fry pan over medium-low heat and add butter. Stir in pear slices, salt, cinnamon and brown sugar, tossing well to coat.
  • Cook for 8-10 minutes until pears are super ‘caramely’ and soft.
  • In a separate small pan, add pecans and toast over low heat for about 5 minutes, just until fragrant. Set aside.
  • Cut both blocks of feta in half and place in a baking tray. Brush with olive oil. Bake for 10 minutes, then turn your oven to grill.
  • Place the pan the second highest oven rack and check after 1-2 minutes, and once the cheese is golden and bubbly on top, remove it.
  • Cover the feta with the pears (and any sauce/juice in the pan), the pecans and the honey. Serve immediately with lavish, crackers, fruit or vegetables.
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Thai-Style Satay Drumsticks

Thai-Style Satay Drumsticks

Course Main Dish, Platter
Cuisine Asian
Servings 4

Ingredients
  

  • 3 tbsp ginger finely grated
  • 1/2 cup plus 2 tbsp coconut milk
  • 1/4 cup plus 1 tsp fish sauce
  • 3 Tbsp honey
  • Juice of 3 limes
  • 6 cloves garlic minced
  • Sea salt flakes and freshly ground black pepper
  • 8 chicken drumsticks skin on
  • 1 tsp canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup fresh coriunader leaves
  • Lime wedges for serving

Instructions
 

  • Preheat a grill for cooking over medium heat. Whisk together the ginger, 2 tablespoons coconut milk, 1/4 cup fish sauce, 2 tablespoons honey, juice of 1 lime, half the minced garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pierce the skin of the drumsticks all over with the tip of a knife or fork. Toss the drumsticks with the marinade to coat and set aside.
  • Meanwhile, heat the canola oil in a small saucepan over medium heat and add the remaining garlic. Cook, stirring often, until the garlic is golden, about 30 seconds. Remove from the heat and whisk in the remaining 1/2 cup coconut milk, 1 teaspoon fish sauce, 1 tablespoon honey and juice of 2 limes. Whisk in the peanut butter and 1 tablespoon water. Stir until well combined and season with 1/4 teaspoon salt. Set aside.
  • Grill the drumsticks, turning halfway through and basting twice with the marinade, until they are charred and crisp, 8 minutes. (Discard the remaining marinade.) Reduce the heat to low, then cover and cook until the drumsticks are tender, crisp and cooked through, 25 to 30 minutes. Remove the drumsticks to a bowl. Add half of the peanut sauce and toss to coat. Sprinkle with the coriander leaves and serve with the lime wedges and remaining peanut sauce on the side.
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Posted on Categories Chicken