Blog-checking lines: For the month of April, Sawsan from Chef in disguise challenged us to spice things up by making our own spice blends from scratch.
Ingredients:
1 Tbsp of olive oil
2 small onion, sliced
3 garlic cloves, minced
4-5 lbs (1.8-2.3 kg) pork shoulder, skin removed and cut in 4 pieces (do not discard the bone)
1 recipe of Peach & Rhum Pulled Pork Spice Blend (see below)
1 cup of chicken broth
1 can of Peach & Rhum sauce*
*substitute with 1 cup of pureed canned peaches, 1/4-1/2 cup of brown sugar and 2-4 Tbsp of rhum
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
Preheat the oven at 325°F (160°C).
In a dutch oven, style Creuset, cook the onion in oil at medium heat until slightly browned. Add the garlic and the spices and cook 1 minutes while mixing.
Deglaze with the broth and remove from the heat. Add all the other ingredients.
Place the cover. The dutch oven is not fully hermetic and it's perfectly fine, you want the sauce to concentrate, but slowly. Place in the oven and cook for 3 hours or until the meat fall off the bone. Near the end of the cooking time, verify often and add water or broth to avoid the sugar in the sauce to burn.
With 2 forks, shred the meat and mixed with the sauce. Serve in sandwiches, tacos or even as the meat in modified Shepperd's pie.
Peach & Rhum Pulled Pork Spice Blend
1 Tbsp dry mustard
1/2 Tbsp smoked paprika
1/2 Tbsp salt
1/2 Tbsp garlic powder
1/2 tsp freshly grounded black pepper
1/2 tsp Cayenne pepper
1/2 tsp grounded coriander
1/2 tsp grounded cinnamon
Source: My inspiration!
