This is my version of our BBQ pulled pork, which is an easy meal to put together for the slowcooker. I serve this dish with a fresh salad. This one was a cabbage and apple salad with salt pepper, olive oil and apple cider vinegar as a light dressing.
All purpose spice rub
Below measurements in approx descriptions as well, in case you want to quickly sprinkle rub from spice jars on hand.
Salt – heaps (1 tbs)
Paprika – heaps (2 tbs)
Pepper – generous (1tbs)
Oregano – generous (2 tbs)
Thyme – generous (2 tbs)
Cayenne Pepper – light (1 tsp)
Make a big batch of this spice rub and you can use it for several different dishes. Put your pork into a freezer bag, sprinkle a generous amount of the spice rub into the bag (approx 2 Tbs), and shake making sure it gets into the pork really well. Leave in the fridge to marinate overnight and put into the slowcooker in the morning, or place in the freezer the next day for a meal later in the week.
In the slowcooker place:
2kg pork shoulder with spice rub
1/8 cup grand marnier (or other orange liqueur)
1/8 cup chicken stock
Cook on low for 6-8 hours. Take out of the slowcooker and shred. Serve with smokey BBQ sauce.
Smokey BBQ sauce
4 diced tomatoes or 1/2 jar of passata
1 diced onion
8 tbs tomato paste
5 garlic cloves
2 tbs spicy Dijon mustard
2 tbs smoked paprika
2 tbs apple cider vinegar
1 tsp liquid smoke ( optional, gives a more smokey flavour )
1 tbs paleo tomato sauce/ketchup (or similar)
1 tsp chilli powder ( add more if desired)
2 cups beef or chicken stock
1 tsp salt
1 can crushed pineapple in juice
Simmer all ingredients in a medium saucepan for at least 30min at a low simmer, then use an immersion blender to purée.
Tomato Sauce or “Ketchup” is a staple in many recipes and a pain to make sometimes, when I am low on time. I am all for cooking a sauce when required – many require cooking out the sauce, most with onion, and are mostly too chunky to store in a squeeze bottle, unless strained first. So when short on time or if you just want a simple sauce to keep on hand, look no further!
This one is very simple, easy and takes 30sec to put together, provided you have all the ingredients, which are mainly staples in my house.
- 500g jar tomato paste
- 7 Tbs apple cider vinegar or red wine vinegar
- 2 tsp honey or coconut nectar (optional)
- 1 cup water (you can add more for your desired consistency)
- 1 tsp mustard powder
- 1/2 tsp cinnamon
- 1/2 tsp chilli
- 1 tsp smoked paprika
- 1 tsp salt
Stir all ingredients together until well combined and put into your favourite squeeze bottle. Keep in the fridge for up to 3 weeks. Always date your sauces so you know when to check them out. If it has mould, throw it out – duh! Luckily it only takes seconds to make. Yay!
Creamy Dip – perfect for veggie sticks or other crackers of choice. Also a good dip to have in kids lunch-boxes with veggie sticks.
- 400g can coconut cream*
- 2/3 cup mayonnaise
- 4 Tbs Dill
- 2 tsp garlic or garlic powder
Mix all ingredients together. (add the Dill at the end) You can whisk or blend the coconut cream first if you like it really smooth (*see note below)
You can play around with the ratio’s, but I prefer more coconut cream than Mayo, then add the Dill. I like to keep the cream cold so it is thicker, so make sure you leave it in the fridge for at least 30min before you serve. The flavour develops much better that way too.
Serve with veggie sticks or other dipping device of choice! This is a double mixture, so you can halve it for less dip.
A good quality full fat coconut cream will have much more of the solid coconut cream and will be better to use in a dip. Do not use Lite Coconut Cream! It will never thicken. A good tip to find out, is to put the can in the fridge and see how much solidifies, and how much coconut water is left at the bottom. The solid coconut cream at the bottom is the only part I use in my dips, so the dip isn’t too runny. Go to a Asian supermarket for a better quality coconut cream.