comfort food – luxlifefinn

I don’t think I know anyone who wouldn’t like this comfort food of pulled pork. You can eat it in various different ways, hot or cold. You also get a lot from one piece of meat, and it can easily be frozen for those laze days when you don’t feel like cooking.

~2kg boneless piece of pork shoulder

Marinade:
150g dark muscovado sugar
2 large onions, chopped
16 cloves of garlic
1 tbsp tabasco
1 tsp coriander seeds
4 tbsp english mustard powder
4 tsp paprika powder
200ml tomato ketchup
2 tbsp Worchester sauce
4 tbsp treacle
2 tbsp sea salt

1. Blend all marinade ingredients together into a paste.

2. Pour the marinade paste over the pork shoulder and massage onto the pork, making sure all of it is coated. Marinade in the fridge for at leat 2 hours.

3. Place in a pot. Add water so that it just about covers the meat. The meat normally comes with the skin, I tend to cook it with the skin on, and remove it after the cooking. Cover the pan with a lid. Bring to boil, then reduce the heat and simmer for 2 hours, or until the meat pulls apart.

4. I like to spoon some of the marinade / cooking liquid over the meat for some extra flavour. On this occasion I served my pulled pork in a homemade pitta bread (click here for recipe) with some lettuce, tomato and gherkins.

As I’ve recently been on a lighter diet, I found this ultimate comfort food very rich and filling. It’s not for faint hearted or those even contemplating on a low calorie meal. This would have to be for your cheat day, I didn’t even bother counting the calories (= ignorance is bliss sometimes). This recipe makes a big batch, for those who have read my posts before know that for certain type of food I like making a big amount at one go. This recipe will probably serve about 10 people. This is a more luxurious version of a standard, simple mac and cheese. During baking the smell is indicating it might be very cheesy, however, surprisingly it actually isn’t.

500g uncooked macaroni
200g bacon lardons
2 medium onions, finely chopped
100g butter (+ a small piece to butter the oven dish)
100g plain flour
1tsp Dijon Mustard
1.2 litres full fat milk
100ml double cream
2 bay leaves
1tsp ground nutmeg
1tbsp ground black pepper
400g extra mature cheddar cheese
75g light breadcrumbs
80g grated Parmesan cheese

1. Cook the macaroni to be al dente (still with a little bite to it), and drain well.

2. Melt the butter in a large pan, on a low heat. Add the flour, and mix together. Cook, stirring, for about a minute, then add the mustard. Remove from the heat, and little by little, add milk, whisking the mixture together. Add the cream and bay leaves.

3. Heat the mixture, stirring regularly. I use this period for grating the cheese, however you have to remember to keep an eye on the mixture, and stir or whisk it occasionally. Once the mixture thickens, remove from heat, and remove the bay leaves.