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Name: IQS Slow cooked BBQ pork
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 teaspoons fennel seeds; 1 1/2 teaspoons black peppers; 3 teaspoons Sea Salt; 3 teaspoons smoked sweet paprika; 1 teaspoons ground cumin; 1 teaspoons ground allspice or cinnamon; 2 teaspoons chili powder; 1-1.5 kg pork neck or pork shoulder; 2 tablespoons olive oil or coconut oil; 2 Bay leaf; 1/2 cup red wine or stock; 1/3 cup apple cider vinegar; 1/4* 440 g whole peeled tomatoes chopped (with some of the liquid); 2 cloves garlic minced; 2 taplespoons rices malt syrup

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INGREDIENTS

2 teaspoons fennel seeds
1 1/2 teaspoons black peppers
3 teaspoons Sea Salt
3 teaspoons smoked sweet paprika
1 teaspoons ground cumin
1 teaspoons ground allspice or cinnamon
2 teaspoons chili powder
1-1.5 kg pork neck or pork shoulder
2 tablespoons olive oil or coconut oil
2 Bay leaf
1/2 cup red wine or stock
1/3 cup apple cider vinegar
1/4* 440 g whole peeled tomatoes chopped ; (with some of the liquid)
2 cloves garlic minced
2 taplespoons rices malt syrup

INSTRUCTIONS

- Once you've cured the meal, rub the oil into it sear in a hot frying pan until brown all over ( I don't usuallybrown my meat first when slow-cooking, but here it adds to the remaining ingredients. Cook on low for 8 hours or on high for 5 hours.

- Take out the porks, place it in a dish and use a fork to pull the meat into shreds. Put the shreds back into the slow cooker withe the sauce and cook for another 20 minutes, uncovered on high

- Serve portions with the relish, greens and cauliflower cream

NOTES

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IQS Slow cooked BBQ pork

2 teaspoons fennel seeds
1 1/2 teaspoons black peppers
3 teaspoons Sea Salt
3 teaspoons smoked sweet paprika
1 teaspoons ground cumin
1 teaspoons ground allspice or cinnamon
2 teaspoons chili powder
1-1.5 kg pork neck or pork shoulder
2 tablespoons olive oil or coconut oil
2 Bay leaf
1/2 cup red wine or stock
1/3 cup apple cider vinegar
1/4* 440 g whole peeled tomatoes chopped (with some of the liquid)
2 cloves garlic minced
2 taplespoons rices malt syrup

- Grind the fennel seeds and peppercorns using a mortar and pestle. Add the salt, paprika, cumin, allspiceor cinnamon and chili powder, and mix well. Rub the spice misture over the pork, rubbing well into the fatty bits. Really get your fingers into the meal, massaging it all over. Leave covered in the fridge for at least 2 hours ( for a stronger flavour I reckon you could leave ir overnight)
- Once you've  cured the meal, rub the oil into it sear in a hot frying pan until brown all over ( I don't usuallybrown my meat first when slow-cooking, but here it adds to the remaining ingredients. Cook on low for 8 hours or on high for 5 hours.
- Take out the porks, place it in a dish and use a fork to pull the meat into shreds. Put the shreds back into the slow cooker withe the sauce and cook for another 20 minutes, uncovered on high
- Serve portions with the relish, greens and cauliflower cream

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: Servings

Calories: 87
Calories from Fat: 24 (28%)

Amt Per Serving		% DV

	Total Fat 2.6g	4 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 5273.7mg		182 %
Potassium 408.3mg		11 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 7.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 87

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