FISH FUME RECIPES

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PULLED PORK RECIPE - BBC GOOD FOOD



Pulled pork recipe - BBC Good Food image

The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result

Provided by Emma Freud

Categories     Dinner, Main course

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 12

Number Of Ingredients 10

2 tsp smoked paprika
2 tsp ground cumin
2 tsp pepper
2 tsp brown sugar
1 tsp salt
2 medium mugfuls of cider
boneless shoulder of pork (about 2.5kg)
a mugful of a good smoky barbecue sauce
soft white rolls
coleslaw (see 'Goes well with…' below)

Steps:

  • Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
  • Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
  • Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.
  • Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
  • Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
  • Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
  • Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
  • Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.

Nutrition Facts : Calories 383 calories, FatContent 24 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 38 grams protein, SodiumContent 0.8 milligram of sodium

SLOW-COOKER SEAFOOD STEW RECIPE - BETTYCROCKER.COM



Slow-Cooker Seafood Stew Recipe - BettyCrocker.com image

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

Provided by Betty Crocker Kitchens

Total Time 5 hours 5 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 18

2 cups chopped onions
2 medium stalks celery, finely chopped (1 cup)
5 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 (8-oz.) bottle clam juice
1 (6-oz.) can tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons dried Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 lb. firm-fleshed white fish, cut into 1-inch pieces
3/4 lb. shelled deveined uncooked medium shrimp, tails removed
1 (6 1/2-oz.) can chopped clams with juice, undrained
1 (6-oz.) can crabmeat, drained
1/4 cup chopped fresh parsley

Steps:

  • In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
  • Cover; cook on High setting for 4 hours.
  • Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  • Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215 , CarbohydrateContent 15 g, CholesterolContent 125 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 1 g, ServingSize 1 1/3 Cups, SodiumContent 610 mg, SugarContent 5 g

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