RECIPES: GLYNIS MCGUINNESS. PHOTOGRAPHS: RIA OSBORNE. STYLING: JENNY IGGLEDEN. FOOD STYLING: EMILY JONZEN. *WINNER FOOD CATEGORY; SURVEY 11,941 PEOPLE BY TNS. **PRICE UNTIL 21 APRIL 2014, THEN £4
Pulled pork with barbecue sauce
a generous pinch of salt to make a marinade. Patience is the secret to ♦ Preheat the oven to succulent, faky pork. This 150C/130C Fan/Gas 2. ♦ Rub the marinade recipe doesn’t take long to prepare, but you need over the meat but not over the rind. Put the to leave it cooking for hours. It’s worth the wait! joint into a small roasting SERVES 6 READY IN 7HRS tin, skin-side up. Pour 300ml apple juice into PLUS COOKING TIME the roasting tin around, PRICE PER SERVING £1.61 but not over, the pork. ♦ Remove Butcher’s ♦ Cover the roasting tin Selection Boneless Pork with foil, sealing it tightly Shoulder Joint (about over the edges and leaving 1.8kg) from its packaging. enough room around the Mix 1 level tsp each of joint for the air to circulate. Asda Smoked Paprika, Put it in the oven and leave Colman’s Mustard to cook for 6 hours. ♦ Carefully remove the Powder and brown foil and pour off some sugar together with of the liquid. Increase 1tbsp sunfower oil and
Using a ready-made marinade is an easy way to cut prep time. The meat still has to be slow cooked, but you can get out of the kitchen fast!
CHEAT
SERVES 6 READY IN 7HRS PRICE PER SERVING £1.45
Butcher’s Selection Boneless Pork Shoulder Joint, 1.8kg 280ml bottle Chosen by you Smoky BBQ Marinade & Glaze Chosen by you Frozen Firecracker Potato Wedges, to serve Mixed salad, to serve
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the oven temperature to 220C/200C Fan/Gas 7. Return the pork to the oven and cook, uncovered, for another 20-25 minutes, to crisp the rind. ♦ While the pork’s cooking, make the barbecue sauce. Heat 1tbsp sunfower oil in a saucepan, add 1 chopped red onion and fry until soft. Add 200g Asda Tomato Ketchup, 300ml apple juice, 75ml cider vinegar, 4tbsp Asda Sweet Chilli Sauce, 2tbsp Worcestershire sauce, 2tbsp brown sugar, 1 level tsp Asda Smoked Paprika and ½tsp Colman’s Mustard Powder. Simmer, uncovered, for 30 minutes,
1 Preheat the oven to 150C/130C Fan/Gas 2. Put the pork in a small roasting tin, skin-side up. Pour in the marinade and, using your fngers, rub it over the meat but not the rind. Cover the tin with foil, sealing it tightly at the edges while leaving enough room inside for air to circulate. Leave to cook in the oven for 6 hours. 2 Carefully remove the foil and pour of some of the liquid. Turn the oven up to 220C/200C/Gas 7. Put the pork back in the oven, uncovered, to crisp the rind. Cook for another 20-25 minutes. 3 Pull the pork into shreds and serve with the potato wedges and mixed salad. Each 260g serving contains: ENERGY
FAT SATURATES SUGARS 1,342kj Med Low Low
SALT Low
318kcal 9.2g 3.2g 7.7g 0.6g 16% 13% 16% 9% 10% of your reference intake. Typical energy values per 100g: 516kJ/122kcal
MAKE stirring often. ♦ Pull the cooked pork into shreds using forks. Serve in burger buns along with the barbecue sauce and some coleslaw. Each 344g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
2,274kj Med Low High High 538kcal 16.1g 4.7g 29.8g 2.6g 27% 23% 24% 33% 43% of your reference intake. Typical energy values per 100g: 661kJ/156kcal
BUY
If you haven’t got long until dinnertime, try our pre-cooked pork shoulder joint, which has been marinated in a smoky barbecue seasoning. All you have to do is pop it in the oven for 50 minutes to heat it through. SERVES 2 PRICE PER SERVING £1.50 Butcher’s Selection Sweet BBQ Pulled Pork*, £3** (380g; £7.89/100g) Coleslaw, to serve Burger buns, to serve
APRIL 2014 | ASDA.COM/MAGAZINE | 71