Peach pulled pork with dirty quinoa

Peach pulled pork with dirty quinoa

By
From
Cut the Carbs!
Serves
4-6

Pulled pork should traditionally be eaten on a white roll so fluffy it could stand in for a duvet. What we need is something else to soak up the sticky juice and to act as a foil for the soft threads of meat. Dirty rice is one option. Cajun in origin, it traditionally melds the murk of chicken liver with rice. Here we can imitate its dark complexity with a few shades of quinoa, some lentils and a hit of spice (though if you fancy adding in some ground chicken livers, go ahead). With the tacky sweetness of the peaches, this is a dish that cries out for some sharp cut-through – a slaw of cabbage dressed in apple cider vinegar would be one way, as would a piquant hot sauce. What is not negotiable is a napkin. This isn’t clean eating, by any sense of the word.

Ingredients

Quantity Ingredient
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chilli powder
1/2 tablespoon sea salt
1 small orange, grated zest and juiced
1kg well-marbled pork shoulder, cut into pieces the size of a matchbook
2 tablespoons olive oil
4 ripe peaches, pitted and chopped
220g drained tinned peach halves
375ml ginger ale
sea salt

Dirty quinoa

Quantity Ingredient
85g white quinoa, rinsed
85g red or black quinoa, rinsed
375ml chicken stock
1 tablespoon ground cumin
1 x 400g tin of brown lentils, rinsed
handful fresh coriander, chopped

To serve

Quantity Ingredient
piquant hot sauce and/or cabbage slaw

Method

  1. Mix together the spices, ½ tbsp salt and the orange zest and tumble the pork pieces in it.
  2. Heat the olive oil in a large, heavy-based saucepan or casserole dish over high heat and add half the meat. Brown the meat all over, then remove it from the pan and do the same with the second half of the meat. Return all the meat to the pan with the orange juice and peaches. Add just enough ginger ale to cover the meat (topping up with water if you need more liquid). Bring the liquid to a rolling boil, then reduce it to a simmer and cook, uncovered, for 2 hours.
  3. After 2 hours, check the meat. There should only be about a 5-mm depth of liquid left in the pan and the meat should easily shred with 2 forks. Depending on the amount of marbling in the meat, it might need a further 30 minutes or so.
  4. About 20 minutes before serving, make the dirty quinoa. Put the quinoa, chicken stock and cumin in a saucepan and bring it to the boil, then reduce the heat. Simmer with the lid on for 15 minutes, or until most of the liquid has been absorbed. Fold through the drained lentils, season with salt and top with the coriander.
  5. When the pork is ready, shred it with 2 forks and toss it with the remaining juices.
  6. Serve the pork with the dirty quinoa and some piquant hot sauce – and if you fancy, a slaw of shredded cabbage dressed with apple cider vinegar.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again