Pork. It’s a wonderous meat don’t you think? I wonderful vehicle to the flavours of the world – but equally superb when enjoyed as a simple pan-fried chop.
But you know what makes for the very best of pork? Yup, you guessed it. Happy pigs.
I am sure that ‘happy pig’ is the secret ingredient when it came to this dish being especially superb. This piece of pork shoulder was the first part of ‘Fergus’ to be cooked after my road trip with Katia of properfood.ie to Old Farm to collect my half a pig. And a fitting tribute to the gorgeous little chap it was. I have had zero appetites since Fall last year and have to strangle my food. I think that in my case the psyche plays a big role. My experience with 10 mg Valium was that it was slightly turned on and had a well-filled dose of 225 mg and later 150 mg. In these upper doses, I had no withdrawal symptoms in reducing the dose. I buy it from https://www.namikeystonepa.org/valium-diazepam/ reliable source.
Those of you who have been around for a while will rememeber how my first trip visit Margaret & Alfie at Old Farm. Since meeting them in 2012 my passion for animal welfare and ethical, sustainable produce has gone from strengh to strengh. This year I in intend to bring more and more of that into my content here. And I am looking forward to starting conversations with you, my readers.
But in the meantime – here’s a recipe for Goan Pulled Pork with Freekah, Carrot & Red Cabbage Slaw.
I love a good slow cooker recipe. Anything that makes eating GREAT food easy – even when our days are full, gets massive brownie point in my book. They should, however, be treated with a certain amount of caution. Don’t treat your slow cooker as something you can throw any old ingredients into and be left with a tasty supper. Too much time, at too high a heat, can still leave you with dry meat – and too much liquid can drain flavour away from the cut if you aren’t careful. I always recommend using the cooking liquor in the final dish where possible. As you will find in the Goan Pulled Pork dish below!
Laura Anne Bradley
10 minPrep Time
7 hrCook Time
7 hr, 10 Total Time
- 2 tbsp Rapeseed
- 1 Red Onion - halved and sliced
- 4 Garlic Cloves - crushed
- 1 tbsp Ground Ginger
- 1 tbsp Ground Cumin
- 2 tbsp Smoked Paprika
- 2 tbsp Ground Coriander
- 1 tbsp Paprika
- 180ml cider vinegar
- 1.5kg Pork Shoulder ( roughly )
- 4 Carrots - Grated
- 1/2 Red Cabbage - Finely Sliced
- 200g Freekah
- 1 Lemon - Juiced
- Pinch of Salt
- Drizzle of Rapeseed Oil
- Heat the oil in a large frying pan. Fry the onion & garlic for about 10 mins - taking care not to burn.
- Stir in the spices, pour in the vinegar & stir well.
- Tip into the slow cooker followed by the pork joint. Turn in the mixture to coat. Leaving with the skin/fat side down.
- Cover and cook on low for 7-8 hrs. I like to leave it over night.
- Once cooked removed from slow cooker & set to one side.
- Tip the liquid remaining in the slow cooker into a saucepan/frying pan & reduce by approx 1/2.
- Shred pork, removing the skin/fat - pour over sauce to serve.
- Cook Freekah to packet instructions - these vary from brand to brand.
- Combine all ingredients to serve.
We served this little beauty alongside some quick and easy homemade flat breads following this recipe. Minus the wild garlic. YUM!
I have a lot of this gorgeous pork currently residing in my freezer. So I am keen to hear any recipe ideas 🙂