8
BBQ Pulled Pork
Serves 6–8
40g paprika
7.5g salt
7.5g freshly ground black pepper
5g cayenne pepper
5g garlic powder or 2 cloves of garlic, finely chopped
2.5g dried thyme
125ml runny honey
60ml red wine vinegar
30 ml olive oil
2 large onions, peeled and cut into quarters
1.4–1.6kg boneless pork shoulder (halve the pork if it’s too big for the bowl)
If you prefer, you can sear the pork shoulder before adding it to the stoneware bowl.
1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices). Pour in the honey, vinegar and
olive oil and mix together to form a paste.
2. Place the onion in the bottom of the removable cooking bowl. Place the pork on top of the onion quarters then pour the
honey paste over all sides of the pork.
3. Cover and cook on Low for 8–9 hours or HIGH for 6–7 hours or until the meat is tender enough to be easily pulled
apart.
4. Remove the pork and shred it using two forks. If you are using the sauce, thicken it slightly with a little cornflour mixed
with water.
Delicious served warm on crusty rolls with a handful of crunchy salad leaves, homemade coleslaw and a spoonful of
the hot sauce.
Turkey Meatballs
Serves 6–8
500g turkey thigh mince
500g turkey breast mince
1 large egg
40g dried breadcrumbs
45ml olive oil
30g grated parmesan cheese
3 cloves garlic, finely chopped
10g dried oregano
10g dried basil
2.5g salt
2.5g pepper
1 large onion, sliced
2 x 400g chopped tomatoes
50g tomato purée
Fresh basil for serving (optional)
1. Beat the egg in a large mixing bowl. Add the turkey, breadcrumbs, 15ml of the olive oil, parmesan, garlic, oregano,
basil, salt, and pepper. Mix until the ingredients are just combined (avoid over mixing). Roll the mixture into balls then
place them onto a large baking sheet.
2. Place the onion in the bottom of the removable stoneware bowl, mix in the tomatoes and tomato purée.
3. Heat the remaining olive oil over a medium heat in a large frying pan. Lightly brown the meatballs in batches for about
1 minute on each side. Place the browned meatballs into the removable stoneware bowl.
4. Mix the tomatoes and tomato purée together to form a sauce then pour it over the meatballs.
5. Cover and cook on Low for 6–7 hours or High for 4–5 hours.
6. Serve with freshly cooked pasta, a dusting of fresh parmesan and some torn basil leaves.
