Our all time favourite pulled pork recipe, we just had to get it up on the blog again, enjoy!!
When you go sugar free it’s not just traditional cakes and biscuits you give up but also a lot of food that you would think of as ‘savoury’ or condiments that go with savoury food.
Your average supermarket BBQ sauce is up to 55% sugar! That’s more than chocolate sauce. So when we saw this recipe from Spice Trip on SBS we decided to make it The Sugar Breakup style.
- Serves: 8 people
- Prep time: 20 minutes
- Cook time: 3½ to 5 hours
- Pan size: Deep flameproof casserole dish with a lid (or foil) that can go on hotplates & in the oven
½ shoulder of pork, (about 2kg/4½lb) off the bone
200ml dry cider*
Ingredients: For the Dry Rub
2 tbsp fennel seeds
1 tbsp black peppercorns
1 dried chilli or 2 tsp dried chilli flakes
2 garlic cloves
½ tbsp coriander seeds
½ tbsp cumin seeds
1½ tbsp smoked paprika
2 tbsp The Sugar Breakup Dextrose
Ingredients: For the BBQ Sauce
1 tbsp Dijon mustard
2 tbsp The Sugar Breakup Dextrose
60ml apple cider vinegar
Get going with the method
- Preheat the oven to 200°C. Have your butcher remove the skin and top layer of fat from the pork and discard (or you can keep and use for crackling another day).
- Grind the dry rub ingredients in a pestle and mortar or spice grinder until course.
- Season the pork with salt. In the casserole dish heat a good glug of oil and when hot, brown the pork on both sides.
- Remove the pork from the casserole and cover with the dry rub, getting it in all the nooks and crannies.
- Drain the excess fat from the casserole and return the pork to the dish. Pour the cider and water around the pork. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140°C, cover with a lid (or can use foil over the dish if you don’t have a lid) and cook for a further 3½-5 hours.
- Check every hour to ensure the liquid doesn’t dry out, top up with extra water if necessary. Cook until the meat is soft and pulls apart easily.
- Remove from the oven, put the pork in a serving dish
Making the BBQ Sauce
- Place the casserole dish with the excess liquid on the hotplates, add BBQ sauce ingredients (passata, Dijon mustard, dextrose and vinegar) bring to the boil
- Turn the heat down and leave to bubble for 10–15 minutes, or until sauce has thickened and reduced a little.
- Whilst the sauce is cooking pull the pork apart with a fork.
We’ve served ours with a fresh coleslaw of cabbage, parsley, mint, radish, carrot and apple dressed with the juice of 1 lime and a drizzle of olive oil. The salad is so light and refreshing, a lovely counter balance with the meat.
Make sure you share!
Apple Cider – When apple cider is made most of the sugar from the fruit is cooked out. Unfortunately manufacturers then add sugar back in to make it sweet. In this recipe we used the driest cider we could find in an average bottle shop (Strongbow Dry) which in 200ml is about a teaspoon of sugar. This recipe serves 8 so it is a very small amount per person.
Yesterday I meet up with a gorgeous friend for a New Years catch up brekky. Imagine my delight when she gave me some home grown lemons as we said farewell.
I went home and told the hubby we were having lemon pancakes for breakfast, but he put in a request for crepes. He grew up in a Crotian household and crepes filled with ricotta and stewed apples are some of his fondest memories.
They were so easy to make and sugar free. These crepes could be eaten savoury or sweet. This is my choice with a small drizzle of The Sugar Breakup Organic Golden Rice Malt Syrup and fresh squeezed lemon.
- Difficulty level: easy
- Makes: 6 crepes
- Baking Dish: non stick frypan
- Prep time: 15 mins
1 cup plain flour
1 cup milk
Pinch of salt
Putting it together
- Place flour, egg, milk and salt into a bowl and whisk until smooth. Let it sit for 5mins on the kitchen bench.
- Use medium heat to warm up the frypan. Then use 1/4 cup of the batter. As soon as you’ve put the batter into the pan move it around quickly to create a thin round crepe. Cook for a least 1 minute and then turn crepe, using a spatula and cook for another 30secs.
- You’ll create 6 crepes. Then fill with what ever you’d like and enjoy.
Depending on which state you live in your kids will be back to school this week or next. If you are like us you’ll be needing some lunchbox goodies that can be pulled from the freezer and quickly added to lunchboxes in the morning.
So here’s our ‘Top 5’ lunchbox goodies to give you some inspiration this week!
1. Weetbix Balls
An oldie but an absolute favourite. We love recipes that don’t require actual cooking and this is one the kids can really make themselves. Truth be told I’ve been known to dip in and help myself to one of these goodies as they can be eaten straight from the freezer. Find the recipe here and if your kids are gluten free why don’t you test it out with gluten free Weet Bix!
2. Peanut FREE Peanut Butter Cookies
Say what? How do you make peanut FREE peanut butter cookies? Well thanks to the ingenuity of Erin we discovered you could make these cookies using a can of chickpeas instead of peanut butter! Go to our Ridiculously Delicious Peanut Butter Cookie recipe here and find tips on how to convert them to being peanut FREE at the bottom.
3. Gluten Free Blueberry Loaf with a hint of lemon
Not only gluten free but also dairy and nut free so perfect for gluten free kids to take to school. It’s a ‘throw it all together and stir’ type recipe so really easy to make. Once baked and cooled we slice it, cling wrap slices separately and freeze. Find this delicious recipe here.
4. Paleo Pumpkin Muffins
Most kids LOVE muffins and with these little beauties you are sneaking in some vegetables whilst the kids think they are getting a treat! Once again we’ve used coconut flour in this recipe so great for gluten free kids (or any kid) to take to school. You can see these were popular with our little taste testers. Find the recipe here.
5. The Sugar Breakup Chocolate Biscuits
These chocolate biscuits have started to take on a life of their own with many people telling us they are always in demand in their households. These Chocolate Biscuits and our Gingernut Biscuits are based on a similar recipe and we are always torn as to which one is our favourite! These do not need to be frozen, they will stay crunchy and fresh in an airtight container in the pantry for weeks. Find the recipe here.
Well that’s our Top 5, boy it was a hard choice! There are so many more that we love so why not stop by our Recipe page and check out all our recipes. Need some Golden Rice Malt Syrup or Dextrose for your cooking? Then stop by our online shop and have it delivered straight to your door! And don’t forget to let us know what your kids enjoy in their lunchboxes. We always love hearing new recipes and ideas from you guys.
Our obsession with scones continues. Introducing the cheesy black pepper scone; an absolute crowd pleaser . Eat them warm with lashings of melting butter or with bacon, ham or a egg. So many ways to enjoy this savoury scone.
A good scone is actually surprisingly easy to make and the less you do to them the better.
We’ve added the Thermomix instructions as well.
Winter has come! We love a quick and delicious warm winter recipe and roast veggies is always a perfect solution. The Spicy Coconut Chips add a lovely texture to the meal.
Today’s recipe is a great way to use up what we have left in the fridge and enjoy our favourite winter flavours.
- Prep time: 10 mins
- Baking time: 35 to 40 mins
- Makes: 4 serves
- Oven temp: 180°C (175°C fan forced)
- Baking time: 30 mins
- Difficulty: easy
- Baking tray: large tray covered in baking paper
Use whatever vegetables you have in the pantry and fridge. We used: