Smokey Pulled Pork with Gumbo Vegetables

Smokey Pulled Pork with Gumbo Vegetables
Prep time 20 mins
Cook time 55 mins
Feeds up to 6
You will need:
  • 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)
Get down to business:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve Pork Gumbo with cooked brown rice and (optional Garnish with coriander)

Made with

Sriracha Style

Sriracha Style

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