It’s the beginning of the week and apart from wanting 5pm to arrive and go home and curl up in front of the telly or lay in the sun, we also probably want something quick and comforting for dinner, no fuss, but delicious, something to reward yourself for getting up in the morning and having worked all day (or at least been in work all day).
The best thing about the beginning of a week is if you are a firm believer in Sunday roasts. The leftovers!. My go to roast dinner is chicken which I posted on here before. But since I saw some pork leg joint being on offer, I decided to do something special and roast that 3kg monster with delicious crackling.
But this recipe is not about how to make a roast pork dinner but what to do with the leftovers!
As 3kg of pork for two people is a tad too much, all I found on Google were half hearted, uninspiring recipes of some stir fries or just eating the leftover pork in a sandwich. I thought I could do better than that and thought some succulent pulled pork chilli would be much better than dry pieces of pork with noodles.
- 300g Leftover roast pork – pulled
- 2 tins of chopped tomatoes
- 1 onion – chopped
- 3 cloves of garlic – crushed
- 1 cup orange juice
- 1 beef stock cube
- 1 cup of water
- 2 tsp smoked paprika
- 2 tsp cumin
- splash of Worcestershire sauce
- Chilli flakes (as much as you dare)
- 1 Tbs sugar
- 1 bay leaf
- salt and pepper
- Smokey chilli paste (optional, I bought Gran Luchito from M&S and it adds a deep, smokey flavour)
Use a fork to pull the pork, they need to be strands of meat, set aside.
Heat some oil in a big saucepan and add onion and garlic. Fry gently. Add cumin and paprika and fry the spices. Add the chopped tomatoes and pulled pork and mix together, Bring it to a simmer, then add sugar, orange juice and water. Add the Worcestershire sauce, chilli, chilli paste and the stock cube. Stir until dissolved. Add a bay leaf, cover the saucepan with a lid and simmer on the lowest heat for 2 hours, stirring every now and again.
Once most of the liquid as vanished, try and season with salt and pepper or more chilli.
Serve in a big roll with some coleslaw or eat with rice and a dollop of sour cream!