The slowest, quickest roast pork
Today's meal was the slowest, quickest roast pork I have made.
Let me explain...
I picked up a lovely pork joint with salt and pepper coated skin from the supermarket at the weekend. It was reduced, so it went in the freezer until last night, when I mixed up a quick barbecue sauce in a large freezer bag and popped the joint into the bag to marinate as it defrosted overnight.
By this morning, the meat was happily soaking up the flavours of the sauce. I tipped the whole lot into the slow cooker, switched it onto auto, and went out for the day.
On our return at 7pm tonight, I had a beautifully slow-cooked joint of pork that I was able to easily pull to shreds into a bowl, drizzled with some of the juices to keep some moisture. I placed wraps on a bread board, tipped a prepared bag of salad leaves into another bowl, sliced a cucumber and washed some baby plum tomatoes. Add to this some good quality coleslaw and we had a great selection of fillings that we built our wraps with and enjoyed :-)
Barbecue marinade
1 tbsp ketchup
1 tbsp tomato puree
2 tbsp red wine vinegar
1 tbsp soy sauce
1 tbsp runny honey
1 tbsp olive oil
salt and pepper
Place all the ingredients in a large freezer bag and squidge to mix!
Pop your meat into the bag and leave to marinade for 12 hours or more in the fridge.
If your meat is out of the freezer, pop it in the bag and allow to defrost slowly in the marinade.
Enjoy with different meats, but try the pork - delicious!
Let me explain...
I picked up a lovely pork joint with salt and pepper coated skin from the supermarket at the weekend. It was reduced, so it went in the freezer until last night, when I mixed up a quick barbecue sauce in a large freezer bag and popped the joint into the bag to marinate as it defrosted overnight.
By this morning, the meat was happily soaking up the flavours of the sauce. I tipped the whole lot into the slow cooker, switched it onto auto, and went out for the day.
On our return at 7pm tonight, I had a beautifully slow-cooked joint of pork that I was able to easily pull to shreds into a bowl, drizzled with some of the juices to keep some moisture. I placed wraps on a bread board, tipped a prepared bag of salad leaves into another bowl, sliced a cucumber and washed some baby plum tomatoes. Add to this some good quality coleslaw and we had a great selection of fillings that we built our wraps with and enjoyed :-)
Barbecue marinade
1 tbsp ketchup
1 tbsp tomato puree
2 tbsp red wine vinegar
1 tbsp soy sauce
1 tbsp runny honey
1 tbsp olive oil
salt and pepper
Place all the ingredients in a large freezer bag and squidge to mix!
Pop your meat into the bag and leave to marinade for 12 hours or more in the fridge.
If your meat is out of the freezer, pop it in the bag and allow to defrost slowly in the marinade.
Enjoy with different meats, but try the pork - delicious!
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