This recipe is so versatile, and, in fact,using a pork fillet is not absolutely necessary, you could use any cut of pork that you like. The Thermomix does such a great job of shredding the pork;not for us the tedious job of pulling apart the pork, piece by painstaking piece, using nothing but a fork. Get the job done in seconds people. Thank you Thermomix!
COOK ONCE EAT TWICE:
If desire, you can char the cooked pork under a hot grill before shredding.
For gluten-free pulled pork, use tamari or make sure your soy sauce is gluten-free.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1–2 Red Chillie(s) plus 1 sliced for garnish
- 3 Garlic Cloves
- 1 Red Onion
- 20 Grams chipotle chilli in adobo sauce (this is a tinned product)
- Handfuls fresh oregano leaves
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Kilo pork fillet, cut into large pieces
- 100 Grams Tamari
- 50 Grams Fish Sauce
- 50 Grams red wine vinegar
- 30 Grams Coconut Sugar
- Handfuls Fresh Coriander coriander and mint leaves to serve
Flame char the red chillies by placing them directly into the gas flame on your cooktop or into the flame on a barbecue. When the skin is blackened, remove and cool slightly, removing the stalk.
Place charred chillies, garlic, onion, chipotle chilli and sauce, oregano and oil into the Thermomix bowl and chop 3 seconds/speed 7. Don't remove the skin from the chillies, this is where the smoky flavour will come from.
Saute 6 min/Varoma/speed 1/MC off.
Add remaining ingredients and cook 45 min/80°C/Reverse/speed 1.
Drain off most of the liquid and reserve for another use.
Shred (or pull) the pork 4 sec/Reverse/ speed 4.