Gluten Free Pulled Pork Chilli

Wintery Goodness

This recipe exists entirely because of a case of mistaken meat identity. I thought I got pork mince out of the freezer to make Pate, once thawed it tuned out that it was in fact pork shoulder. What to do with it easily?

I'm really impressed with the way it turned out. I'm not sure if I would actually bother using pork mince again because I'm loving the texture of the pulled pork in the thick flavoursome sauce. It's an incredibly easy recipe but will require a minimum cooking time of an hour and a half. Ideal for a slow cooker.

Ingredients:

500g Pork Shoulder
1 Large Onion
1 Bulb of Garlic
2 Tablespoons Tomato Puree
2 Tablespoons Dried Thyme
2 Tablespoons Paprika
2 Tablespoons Cumin
1/2 Teaspoon Dried Parsley
1/2 Teaspoon Dried Marjoram
1/2 Teaspoon Dried Basil
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Sage
1 Teaspoon Chilli Powder
600ml Gluten Free Chicken Stock
1 Tin of Peeled Plum Tomatoes
1 Teaspoon Olive Oil

Directions:

• Peel and roughly chop the onion
• Peel the garlic
• Cut the pork shoulder into 1 inch cubes
• Make up the chicken stock
• Heat oil in a saucepan 
• Add the onion and cook until soft
• Add the stock to the onion
• Add the pork and stir, bring to the boil
• Add the tomato puree, tomatoes and herbs, stir
• Mince the garlic into the pan and stir
• Cover and simmer for at least 1 and a half hours until the pork falls apart easily when touched with a fork

Printable Version

Couldn't be much more simple than that. This isn't a hot chilli it's more of a rich flavour with a tiny bit of tanginess. If you want it hotter just add more chilli powder or a dried chilli while cooking.

This version was served with grated Gouda for the creaminess and homemade chips.

Pulled Pork Chilli, Cheese and Chips

If you want a traditional gluten free Chilli Con Carne see here.