This recipe is not a thermomix recipe...sorry. It could be done in your Thermo of choice, but the volume would be difficult. In fact shredding or ‘pulling’ the pork would be very easy in Thermo...so for those of you who insist. Place chunks of the cooked pork into your Thermo and shred 3 sec/Reverse/speed 4. There it is, that easy! Having said that, you could probably just pull it apart with a fork that easily as well, seriously delicious and simple. And bountiful enough to feed a mega crowd! Save this one for your next afternoon group feeding fest. Enjoy.
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- 1 head garlic broken into cloves
- 2 red onions, sliced
- 1 red chilli, cut into pieces
- 1-2 Kilo pork fillet, skinless
- 4-6 tbsp dark brown sugar, or muscavdo sugar
- 4 tbsp fish sauce
- 4 tbsp tomato paste
- 4 tbsp balsamic vinegar
- 1 x 400 g tinned tomatoes, crushed or diced
- 1 bottle 333 brand BBQ Rib sauce (this is a no subs ingredient!)
- Handful fresh coriander leaves
- Crusty buns to serve
- Fresh coleslaw to serve
- Potato Wedges to serve Grilled Lemon Fish with Parmesan Wedges
Place garlic, onions and chili into a cast iron casserole dish with lid. Drizzle with a little bit of oil.
Place pork on top, and sprinkle with sugar. Add fish sauce, tomato paste, vinegar and tomatoes and cover. Bake in 150°C oven for 4 hours. Pork will be very tender.
Stir occasionally through out cooking time to combine all ingredients.
Add BBQ sauce and ‘pull’ the pork with a fork to stir sauce through. It will shred easily if cooked long enough. Tear a few coriander leaves and stir through.
Taste and adjust seasoning if needed. (Salt and cracked pepper.)
Serve on buns, with coleslaw on the side.
Alternatively, if you have a slow cooker, you can use it, follow the recipe as written and cook on a high setting.