Smokey Pulled Pork with Gumbo Vegetables
Prep time 20 mins
Cook time 55 mins
Feeds up to 6
- 1 bottle 400mL F, Whitlock and Sons Texan BBQ marinade
- 500g pork fillet or belly
- 1 litre of chicken or vegetable stock ( low salt )
- 1/2 cup flour
- 50g butter
- 1 cup diced brown onion (thickens it)
- 1 cup chopped and deseeded green capsicum
- 1 cup diced carrot
- 1 cup chopped celery
- 60g finely chopped jalapeno (complementary flavour/ flavour carrier)
- 2 tablespoons minced garlic
- 2 x cans diced tomatoes
- 2 bay leaves
- 2 bay leaves
- Salt and pepper
- 120g cooked brown rice
- Fresh coriander for Garnish (optional)
- Place bottle of the marinade in a large pot with pork and stock. Mix and on the stovetop simmer for 30 mins. Take off heat Keeping the sauce/ stock in the pot take out the pork and shred with a fork, once shredded place pork back into the liquid and set aside.
- To make a roux, stir flour and butter in a casserole pot over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 3 to 6 minutes, until mixture turns a dark caramel colour. Add ½ cup of water and stir till combined.
- Add onions, capsicum, carrot, celery, jalapeno, and garlic. Cook, frequently stirring, until vegetables are tender, about 5 minutes. Add tomatoes, bay leaves and smoked paprika and stir.
- Now slowly pour in pork and liquid into the vegetable pot. Bring to a boil. Reduce heat and simmer 15 minutes. And discard bay leaves—season to your liking.
- Serve Pork Gumbo with cooked brown rice and (optional Garnish with coriander)
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