Pulled Pork and Curried Butternut Squash

We probably have reached peak pulled pork at this stage but I don’t care, I still love it. Nothing beats that rich, salty taste, especially over fluffy white bread. This meal is a little healthier though, swapping out bread or potatoes for little cubes of curried butternut squash.

Perfect Pulled Pork.

  • 2kg pork leg joint (a lot of recipes suggest using pork shoulder. Personally I find it too fatty and even though this recipe is a slow cook and renders a lot of the fat away, I just hate the texture. I also trim a good bit of the fat off the top of this)
  • 2 tbsp salt
  • 2 tbsp dark muscovado sugar
  • 1 tbsp smoked paprika
  • 2 tsp liquid smoke (optional, but highly recommended)

Preheat your oven to 220C. Line a large tin with foil, including enough to fold over and cover the joint. Trim some of the fat from the meat and pat dry with paper towel. Combine the salt, sugar and paprika and rub half of it all over the meat.

Put the pork in the hot oven and cook for 40 minutes until well browned. After this time transfer to a slow cooker, pour over the liquid smoke and cook on low for 6 to 8 hours. When the cooking time is complete shred the pork with two forks and sprinkle on the remaining rub, stir through.

If you can wait, this is delicious left 24 hours and then reheated the next day. I can never wait.

Curried Butternut Squash

  • 1 medium butternut squash seeded + diced
  • 2 tablespoons vegetable oil
  • 1 tablespoon curry powder
  • 1 tablespoon white miso paste
  • 1 tablespoon brown sugar
  • Sea salt and cracked black pepper to taste

Combine the butternut squash, vegetable oil, curry powder, miso paste and brown sugar in a large bowl and toss well to coat. Place on a lined baking tray, season and bake at 180C for 30-45 minutes until crispy and golden.

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