How to Make 🍮 Appetizing Vickys Balsamic Pulled Pork, GF DF EF SF NF Recipes ❣ by Alice Waters

Steps Making Recipes Vickys Balsamic Pulled Pork, GF DF EF SF NF using 14 ingredients and 13 steps

Vickys Balsamic Pulled Pork, GF DF EF SF NF. - - If you are like lots of us, you already know that you need to be consuming more healthy. Nevertheless, making a positive change in your eating habits does not imply which you can't make your favorite recipes anymore. With the renewed interest in wholesome cooking and eating, there are plenty of new and attention-grabbing methods to adapt your time-tested recipes to make them higher for you- and you are able to do it without sacrificing a bit of flavor. It does not matter why you're changing your eating habits- on your well being or your appearance- making changes does not imply giving up all your favorite meals.

➽ 1 1/2 kg boneless pork shoulder.
➽ 1 tsp salt.
➽ 1 tsp black pepper.
➽ 3 tbsp oil, divided.
➽ 3 large onions, chopped.
➽ 8 carrots, chopped.
➽ 2 tsp sage leaves, finely chopped.
➽ 1 tsp thyme, finely chopped.
➽ 3 cloves garlic, finely chopped.
➽ 3 tbsp brown sugar.
➽ 120 ml balsamic vinegar.
➽ 480 ml chicken stock.
➽ 180 ml water.
➽ 70 g cornflour / cornstarch to thicken gravy.

Combine the salt & pepper and rub all over the pork joint. Set aside. (Remove the fat before you start!).
Heat 1 tbsp of the oil in a crockpot or large heavy based pan with a lid and fry the onions until softening. Remove with a slotted spoon.
Heat another tablespoon of oil and cook off the carrots until lightly browning.
Add in the sage, thyme and garlic, cooking for 2 minutes, then remove and set aside with the onions.
Heat the last tablespoon of oil and brown the pork joint on all sides.
Combine the sugar, vinegar, stock and water, stirring until the sugar has dissolved.
Pour over the pork joint, adding in the carrot & onions.
Bring to the boil then turn the heat to low, put the lid on the pan and let slow cook for 4 hours or until the pork is fork tender.
Remove the pork and set aside for just now.
Add the cornstarch to 160 mls cold water to make a slurry, then stir into the pan over a high heat. Simmer until the gravy isn't cloudy anymore.
Pull the pork, removing any further fat, then add back into the gravy.
Stir through to reheat the pork.
Serve with mashed potatoes and green vegetables or in burger buns.

Vickys Balsamic Pulled Pork, GF DF EF SF NF -