Spiced Pork Crackling Straws Food

SPICED PULLED PORK SANDWICHES

Steps:

• Mix seasonings; rub over pork. In large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker., In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork. , Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.

PORK AND CRACKLING

Steps:

• Lay out your pork on a board and rub some salt and 1 teaspoon chopped rosemary into the scored lines, trying to get this into every bit by pushing and rubbing in. In a pestle and mortar smash up the fennel seeds, then the garlic and remaining chopped rosemary, and rub this into the meat ? not the skin, or it will burn. Place in a large roasting tray with the balsamic vinegar, bay and olive oil. Leave for about 1/2 hour to marinate.
• Meanwhile, preheat your oven to its highest temperature and brown the bones. Rub the skin of the pork with lots of sea salt ? this will help puff it up and dry it out. Place the pork directly on the bars at the top of the oven. Finally add the browned bones and vegetables to the leftover balsamic marinade, add 570ml, 1 pint water and put into the oven directly under the pork. As the pork cooks all the goodness drips from it into the tray. This liquid will then become your gravy. You also get quite charred bar marks on the base of the pork.
• The pork will take about 1 hour to cook. After 20 minutes turn the temperature down to 220C/425F/Gas 7. Once the pork is cooked, remove it from the oven on the rack and place on a piece of foil to save any juices. Allow to rest for at least 10 minutes. Finish off any vegetables that you are going to serve with it and make a gravy out of the juices in the tray which was underneath the pork.
• Put the bones, the liquid and the vegetables into a large pan. Add some water to the tray that contained the bones and vegetables, as there will be some Marmite-like, sticky stuff on the bottom to the tray which is very tasty. Reboil the water, scrape off all the goodness from the bottom of the tray and then pour everything into the pan. Bring to the boil, shaking occasionally, remove any oil, grease or scum from the top, then pass the contents through a sieve, discarding all the vegetables and bones. You can reduce and then correct the seasoning, to taste.

SPICY PULLED PORK

Steps:

• Mix flour, chili powder, paprika, cumin, adobo seasoning, and cayenne pepper in a large bowl. Add pork and toss until coated.
• Melt butter in a large skillet over medium heat; fry pork in batches until browned on all sides, about 10 minutes. Transfer browned pork to a slow cooker.
• Cook and stir onion and garlic in the same skillet until vegetables are fragrant, about 1 minute. Stir tomatoes, barbeque sauce, brown sugar, and hot sauce into onion mixture and simmer for 5 minutes. Pour sauce over pork.
• Cook on low for 5 to 6 hours. Transfer pork to a plate and shred with 2 forks. Return pork to slow cooker and stir. Continue to cook, uncovered, until thickened, 10 to 15 minutes.