This recipe is great served with coleslaw in a bun.
Ingredients: Makes 4 servings (8 buns)
1.250kg pork shoulder
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
1 cup chicken broth
1 tablespoon packed dark brown sugar
1 tsp chilli powder
1/2 tbsp salt, plus more as needed
1/2 tsp ground cumin
1/2 tsp paprika
1 cup barbecue sauce
Directions: Place the onions and garlic in the slow cooker and then cover with the broth. Combine the brown sugar, chilli powder, salt, cumin, and paprika in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is tender, about 6 to 8 hours on high or 8 to 10 hours on low. Turn off the slow cooker and remove the pork to a cutting board. Pour the onion mixture from the slow cooker in a strainer and return the solids to the slow cooker. You can strain the liquid into a bowl and save for later to make gravy or add some liquid back to the pulled pork if you prefer. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine.
A grand way to present beef, ideal for a special occasion. The recipe can be adapted for a larger number of people. You just have to get a larger piece of beef and more mushrooms, parma ham, and puff pastry accordingly. Another idea is to do single servings of beef wellingtons for each person with a smaller piece of beef. Just don't skimp on the beef and get a good cut, and make sure to seal it well.
Ingredients: Makes 2 servings
300g fillet of beef
2 tbsp olive oil
125g Parma ham (you need enough slices to cover the beef)
125g mix chestnut and champignon mushrooms
1 clove of garlic, chopped finely
1 sprig fresh thyme
1/4 cup dry white wine
2 tbsp mustard (to brush the beef with)
1 packet puff pastry (thawed if frozen)
1 egg yolk for brushing
salt and pepper
Directions: Heat 2 tbsp olive oil in a pan. Salt and pepper all sides of the beef. When the oil is very hot, seal the beef on all sides (about 1 minute on each side). Take the beef out of the pan, and brush with the mustard while it is still hot. Let it rest. In the meantime, chop the mushrooms very finely (they should have the texture of coarse breadcrumbs). Put the mushrooms in a hot dry pan (no oil), along with the garlic. Add the thyme leaves and the wine, and leave to reduce on medium heat until the mushrooms are dry and no liquid is left. This is important as any remaining liquid would make the puff pastry soggy during cooking. Then, set aside and leave to cool. The next step is to start assembling the wellington. Roll out some clingfilm and start layering the parma ham, overlapping them so that they appear to form a sheet. Sprinkle with pepper. Now spread the mushrooms nearly to the end of the Parma ham, leaving a small border. Place the beef in the middle, and carefully use the clingfilm to wrap everything around the beef tightly. Use the clingfilm to help you roll everything into a cylinder. Place in the fridge for 15 minutes to firm up. Once it is set, remove the clingfilm from the beef. Roll out some clingfilm again and place the puff pastry on top. Place the beef in the middle, and start rolling. Cut the extra puff pastry of where the ends meet, and press the sides of the pastry together to seal the beef inside the pastry. Again, use the clingfilm to press the pastry tightly around the beef. Put it back in the fridge for a minimum of 5 minutes, but you can also leave it overnight to cook in the morning. Pre-heat oven to 200 degrees Celsius. In the meantime glaze the pastry with an egg yolk beaten with a teaspoon of water. Mark the pastry by running the back-side of a knife, making sure to not pierce through the pastry. Bake until the pastry is golden, about 25-30 minutes. This will give you a medium beef. Make sure to rest the beef for 5 minutes before you cut it.
