Pulled Pork with Beans and Focaccia

Well, I hadn’t made it before, so it was really rather overdue. By this time, after all, it is no longer even trendy, and supermarkets are flogging it ready made.

Here is a mighty lump of pork, which has been marinating for about a day, in a mixture of spices. I could mess around and say it was a secret mix, but it was mainly mustard powder, smoked paprika, salt, and a few other spices that seemed like a good idea, but have now been forgotten. I suppose that makes it a bit secret…
Between that picture, and the next, you need to imagine the meat being sploshed with a mix of vinegar, water, and more spices, before being wrapped in foil, and put in a warm (about 100°C) oven for ages and ages. It must have been more than 8 hours…


While that was happening, I made a nice loaf of focaccia, as I didn’t really fancy the faff of making bread rolls.

And I made some beans in a tomato sauce. Those little Tetrapaks of cooked beans in your friendly Tesco are very useful for this sort of thing, although soaking dried beans overnight would have been more authentic. If only I had thought of that when I was marinating the meat!
The gravy boat contains the juices from the foil containment, with some added sriracha. It was a bit too runny to use in the meaty sandwiches, though. Next time I will boil it ferociously until it thickens.

It’s obvious I didn’t make a nice, green salad to go with it all, and it’s not just out of excessive carnivorousness. I just don’t think we would have been able to eat it. That’s a lot of food there, and I have since had to work out tasty uses for leftovers. No, dear reader, I cannot email them to you…

Me, wearing a Panama hat, spectacles, and a fine growth of facial hair.

Author: Walrus

Just this guy, you know. To be continued...