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.
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- 1–2 red chilli plus 1 sliced for garnish
- 3 cloves garlic
- 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 or cilantro 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.