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Pulled Pork

Make the pulled pork ahead of time.

Place the pork shoulder in the slow cooker

with a little water on the bottom. Place the

lid on top and cook for 8 hours on low. I

normally do this overnight.

In the morning, turn off the slow cooker,

remove the pork and place it on a cutting

board. Let cool. Separate your cooked meat

using two forks, pulling the meat away

from the centre outwards. Discard any fatty

bits. Don’t over-shred it. The pieces should

be long and intact.

Add the butter to a saucepan over medium

heat. Stir until melted. Add the garlic and

cook until aromatic. Add the remaining

ingredients to the pot. Bring the mixture to

a simmer. Simmer for 15 minutes, stirring

occasionally to prevent burning. Remove

the sauce from the burner and let cool.

Pumpkin Squash and Seeds

Scoop the pulp and seeds from the cavity

of the squash and place the pulp and seeds

into a colander over the sink. Wash the

seeds, pinching away all the large chunks of

pulp and strings. Shake colander to remove

excess water. Place the seeds on a plate

lined with paper towel to dry.

Once dry, pour 2 tbsp. of olive oil into

a sauté pan. When hot, add the seeds.

Watch carefully. Fry the seeds until golden.

Transfer them back onto a plate lined with

paper towel and season with salt. Set aside.

Assembly

Place the shredded pork back into the slow

cooker. Add the sauce. Toss together. Cover

the cooker and cook on low for at least a

half-hour to reheat.

Meanwhile, preheat broiler.

Set out two baking sheets. Place the half

squash, flesh side up on the baking sheets.

Spoon the pulled pork into the cavity of

each squash, dividing it equally. Garnish

the top of the pulled pork in each squash

with cheddar. Set under the broiler until

the cheddar has melted. Divide between

plates. Garnish each with Greek yogurt and

sprinkle with toasted squash seeds.

SUGGESTEDWINE:

The natural

sweetness of the squash and heat and

spice of the pulled pork demand a

white wine with a hint of sweetness,

such as off-dry Riesling or off-dry

Gewurztraminer.

Food and drink

CSANews

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WINTER 2015

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