Pulled pork with nutty paprika crust
1 small red pepper
2 slices bread dried (or in breadcrumbs)
50g hazelnuts
50 almonds
1 tblsp paprika
5 tblsp passata (sieved tomatoes)
3-5 tblsp olive oil
200g streaky bacon
1kg pork shoulder
Salt & Pepper
Chop & roast the pepper drizzled with a little oil.
Make bread into crumbs. Purée the roasted pepper.
Grind the nuts, add paprika, passata, oil, salt & pepper. Then add the pepper puree & breadcrumbs.
Butterfly the pork, fill with rub and some bacon, fold & rub mix on top of pork, place remaining streak bacon on top.
Place into a foil bag and roast about 150oC, gas 3 for about 1-1.5 hours, or until cooked.
1 small red pepper
2 slices bread dried (or in breadcrumbs)
50g hazelnuts
50 almonds
1 tblsp paprika
5 tblsp passata (sieved tomatoes)
3-5 tblsp olive oil
200g streaky bacon
1kg pork shoulder
Salt & Pepper
Chop & roast the pepper drizzled with a little oil.
Make bread into crumbs. Purée the roasted pepper.
Grind the nuts, add paprika, passata, oil, salt & pepper. Then add the pepper puree & breadcrumbs.
Butterfly the pork, fill with rub and some bacon, fold & rub mix on top of pork, place remaining streak bacon on top.
Place into a foil bag and roast about 150oC, gas 3 for about 1-1.5 hours, or until cooked.