Pulled Pork with Variations

This is a great recipe to make double or triple of and turn it into another meal or use for lunch the next day. Simple and cheap too - pork hocks are only about $5 eac.

RECIPE

Ingredients

GF, DF, Serves 6

·        2 pork hocks

·        2 red onions, cut into wedges

·        3 cloves garlic

·        1 tsp salt

·        2 tablespoons fennel seeds

·        1 tsp coriander seeds

·        1 tablespoon paprika

·        1 cup chicken or veggie stock

·        1 cup tomato passata

·        1 tablespoon dijon mustard

·        ¼ cup apple cider vinegar

·        2 tablespoons Coconut oil

Instructions

1.       Saute onion and garlic in coconut oil either in fry pan or pressure cooker

2.      Transfer to slow cooker  (or keep in pressure cooker)

3.      Remove fat from pork and rub spices and salt into pork and then add remainder of ingredients and slow cook for the day or cook in pressure cooker for 45 mins.

Variation

1.      Serve with coleslaw and mayo

2.      Stretch the leftovers by mixing with a black beans. Serve with quinoa or zuchinni noodles and steamed veggies

3.      Use the pork + black beans to make a lettuce wrap. Serve with grated carrot and avocado.

4.      Turn the pork and black bean mix into soup. With a cup of leftover mixture add a cup stock, stir in a handful of kale at the end.