B00CU1W244_EBOK

1 SERVE =
2 units protein
1½ units vegetables
1 unit fats
Cajun-spiced
braised red ca
SERVES 4 PREP 15 mins
3 cloves garlic, finely chopped
1 white onion, chopped, 1 tablespoon
reserved for garnish
4 tablespoons pickled jalapeno
chillies, drained, 1 tablespoon
reserved for garnish
2 tablespoons apple cider vinegar
½ cup (180 g) tomato sauce
3 tablespoons barbecue sauce
2 tablespoons Cajun Spice Mix
(see page 208)
3 teaspoons ground coriander
cooking oil spray
1 × 800 g pork shoulder, trimmed
of fat, cut into 5 cm pieces
1½ cups (375 ml) Chicken Stock
(see page 209)
Braised Red Cabbage with
Honey and Mustard (see page 150), warm, to serve
1
2
3
4
5
This is a dish for a lazy
produces tender, juicy
any leftover pork to ma
on page 139.
Preheat the oven to 160°
Place the garlic, onion, c
processor and process u
spice mix and coriander a
Place a large heavy-base
and spray with cooking o
necessary, for 3–4 minute
and set aside. Add the sp
bring to the boil. Reduce
occasionally, for 10–12 m
Return the pork to the ca
season to taste with salt
then transfer to the oven
is falling apart.
Using a slotted spoon, re
transfer to a chopping bo
then return to the sauce