Coriander Orange Pulled Pork with Pureed Sweet Potato

(Okay, I confess - sleep time was at a premium last night, so this only got half done. Bear with the edits.)

Dinner tonight last night was DOUBLE-YUM!! (So was tonight's, but more on that later...)

I am a super-frugal shopper at the best of times, and so it had to be pork, because pork is currently on special at the local IGA.

It also had to happen either quickly and easily courtesy of V - or slow-cooked with quick preparation and quickish delivery at the other end courtesy of my "how many jobs can you fit into a day" Wednesday.

I chose the latter. As you know from my previous post, I got some goodies to try out last week.


(Other people also got goodies - their trials are listed here)

Anyhow, where was I? Oh yes, inspiration provided, limitations acknowledged, time to prepare a feast.

When I was a wee lass, I loved, loved, LOVED recipe books. I scoured and devoured (in my imagination) the whole 640 range at the school library, and when I learned that Sunrise would send you a FREE cookbook just by giving them a stamped envelope, I could not wait until I had one in my hot little hands.

One of my favourite finds courtesy of that cookbook many, many (many) years ago was the marriage of orange and pork - and one of the beautiful things about living in Paradise is its proximity a wonderful citrus growing region (and my belief that what I buy in the local store must come from there, because who would be so foolish as to import oranges when they are grown just near by, really?)

So, with these...

a slow cooker,

and a heap of time, I created this:


Coriander Orange Pulled Pork with Pureed Sweet Potato
ingredients

• Pork Shoulder Roast (we skinned as much of ours as possible beforehand, because you don't get crackle, you get gelatinous gloop)- ours was about 2 - 3 kg with bone
• 1-2 tablespoons Gourmet Garden Coriander
• 1 tablespoon Gourmet Garden Garlic
• 2-3 teaspoons Ground Cumin
• Juice of 1-2 oranges
• 1 cup vegetable stock
• a few bay leaves
• Sweet potatoes
• steamed or salad veges
• fresh limes (if available)
• toasted pita bread to serve

Method

• Mix the coriander, garlic, cumin, juice and stock in a jug
• Scatter bay leaves on base of slow cooker, place pork and pour above mixture over
• Put on low and cook for 9-10 hours
• Pour off the juice and put in refrigerator
• Shred the pork, removing all skin, bone and fatty bits and put into the dog's dish
• Peel, boil and mash (I went all Masterchef and sieved) the sweet potato
• Skim the fat off the juices and reduce to 1/3
• Serve

Yeah, my photography doesn't get better than this - I wouldn't quake too much, professional food bloggers!!

(Still, you can't ruin some photos no matter how hard you try!!)

Oh - and tonight, we had enchiladas with the leftover pork - mmmmMMMMMmmmm!!