Slow cook pork shoulder in Indian spices until meltingly tender, then shred and serve with chapatis, crunchy veg salad, cooling raita dip and mango chutney
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 8h25m
Number Of Ingredients 18
Steps:
- Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker (we used a 6.5-litre model) and add 1 tsp salt and about 20 turns of a black pepper mill. Add the pork joint, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down. Cover and cook on low for 7-8 hrs.
- Meanwhile, make the salad. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.
- Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices. To serve, put some meat and salad on one side of a chapati, then top with the raita and chutney, fold over and eat with your hands.
Nutrition Facts : Calories 529 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 65 grams protein, Sodium 1.1 milligram of sodium
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