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- - PULLED PORK
- 15ml - smoked or regular paprika
- 5ml - dried thyme
- 5ml - dried oregano
- 5ml - fine salt
- 30ml - dark brown sugar or honey
- 15ml - Worcestershire sauce
- 15ml - oil
- 750g - boneless pork neck steaks
- 1 - onion, thickly sliced
- 1 - chicken stock cube or pot
- 500ml - boiling water
- 150-200g - instant egg noodles
- - SALSA
- 1 - avocado, diced
- - squeeze of lemon juice
- - ½ red onion, diced
- handful - fresh coriander, coarsely chopped
- 1 - red chilli, chopped (optional)
- - pinch of salt
- - TO FINISH
- 4 - whole corn on the cob, cooked
Preheat the oven to 160°C. Grease a deep baking dish with nonstick spray and keep a sheet of foil handy.
1 Pulled pork Mix the paprika, thyme, oregano, salt, sugar or honey, Worcestershire sauce and oil well.
2 Rub the meat well with the mixture.
3 Arrange the onion slices on the bottom of the baking dish and place the meat on top. Dissolve the stock cube or pot in the boiling water and pour into the dish with the meat.
4 Cover the bowl tightly with foil and bake in the oven for 1 hour and 30 minutes.
5 Meanwhile, cook the noodles according to the package instructions. Drain well and set aside.
6 Increase the oven temperature to 200°C. Remove the foil from the dish and baste the meat with the juices in the dish. Roast for another 10-15 minutes.
7 Shred the meat roughly and mix with the cooking juices and onions. Set aside.
8 Salsa Mix every-thing lightly together.
9 To finish Heat a cast-iron pan until smoking hot and sear the corn well. Cut the corn off the cob and add to the pulled pork.
10 Stir the noodles through the meat mixture and heat.S erve with the salsa.
