As I’ve said before I’m a fan of spicy food,but Michael, my husband, is not. As a result I often make slightly milder versions of recipes when cooking for just the two of is and add a bit more of a kick at the table with some sriracha or other chilli seasoning. Or I cheat and order very hot dishes from restaurants and takeaways when I know they’ll cause no issues…
I was a little surprised when he suggested that I make “some sort of chilli con carne” but knew that I could more than make up for the lack of chilli heat by using different spices and cooking it a day or two ahead. Oh and I also had to make sure that there were no red kidney beans in sight as he’s really not a fan of them – good job I’m totally indifferent to their existence and couldn’t care less if I never ate one again!
So with those requests in mind we can cut to tonight’s dinner: a fresh and healthy burrito bowl topped with a generous portion of Slow-cooked Barbecue Chilli Pork (for which you can find the recipe below).
To really get the flavour developed I rubbed the pork steaks with a mixture of spices and allowed them to marinate for about 30 minutes before starting to cook them. Once the pork was added to the already reducing tomato-based sauce and both were cooked together for an hour and a half the result was a rich, sweet and sour, spicy shredded pork that contrasts perfectly with the freshness of the tomato, coriander, avocado and onion that accompanies in in this glorious bowl of food.
It’s definitely a chilli too – just not as you might normally expect to find one.
Slow-Cooked Barbecue Chilli Pork
Pork and Spice Rub
- 2 tbsp Smoked Paprika (Pimentón Dulce)
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Ground Cumin
- 1 tbsp Mild Chilli Powder
- 1 tbsp Soft Brown Sugar
- 2 tsp Freshly Ground Black Pepper
- 1 tbsp Sea Salt
- 600 g Pork Shoulder Steaks
- 2 tbsp Olive Oil
- 1 medium Onion, peeled and finely chopped
- 2 cloves Garlic, peeled and crushed
- 400 g Tinned Chopped Tomatoes
- 3 tbsp Soft Brown Sugar
- 1 tbsp Worcestershire Sauce
- 2 tbsp Cider Vinegar
- 1 tsp Smoked Paprika (Pimentón Dulce)
- 1 tbsp Tomato Purée
- 1 Green Pepper, chopped
- 1 Yellow Pepper, chopped
Marinate the Pork
Put all of the spices into a large zip-lock bag (or deep bowl) and mix well, before adding in the pork shoulder steaks and coating well. Allow to marinate for at least 30 minutes (ideally longer) in a cool place.
Make the Barbecue Sauce
Put 1 tbsp of olive oil into a deep frying pan over a medium heat. Add in the chopped onion and cook for 10-15 minutes, stirring regularly, until softened and tender.
Add in all of the remaining sauce ingredients (except the peppers) then bring to the boil. Turn down to a simmer and cover with a loose-fitting lid. Cook for 10 minutes or so.
Bring it all together
Meanwhile, heat the remaing olive oil in a frying pan over a medium heat then add the seasoned shoulder steaks to the pan and brown on both sides.
Put the shoulder steaks into the pan containing the barbecue sauce, along with the peppers, then pop on the lid and cook for a further 60 to 90 minutes, until the pork is tender and the sauce thickened. Keep an eye on it as the sauce may catch in the pan - add a splash of water if the sauce thickens too quickly.
When the pork is tender shred it in the sauce using two forks until you have something that looks like pulled pork. Serve with the sides of your choice and a big smile!