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:
Serve on Perfect Burger Buns, as a filling for Quesadillas or Arepas, or serve with potato salad and coleslaw on its own with some steamed rice or noodles.
If desire, you can char the cooked pork under a hot grill before shredding.
TIP:
For gluten-free pulled pork, use tamari or make sure your soy sauce is gluten-free.
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Need
- 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
Do
- 1
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.
- 2
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.
- 3
Saute 6 min/Varoma/speed 1/MC off.
- 4
Add remaining ingredients and cook 45 min/80°C/Reverse/speed 1.
- 5
Drain off most of the liquid and reserve for another use.
- 6
Shred (or pull) the pork 4 sec/Reverse/ speed 4.
