Superfood - March-April 2017

SUPERFOOD 41

HINT OF DARK CHOCOLATE

Guinness & Chocolate

P ulled P ork T ortillas

Rich and decadent, this pulled pork is perfect

to cook up once a week for packed lunches

or it can be frozen in portion-sized amounts to

stretch it out even further.

INGREDIENTS

• 440ml (1¾ cups) Guinness


• 2kg boneless pork roast, skin and fat
  removed


• 4 tbsp balsamic vinegar


• 1 whole head of garlic, peeled but each
  clove kept whole


• 20g (¾oz) of 90% cocoa dark chocolate


• fl our tortillas


• grated carrot, red and white cabbage, red
  chillies and fresh coriander, to serve

SERVES: 10–15

PREP TIME: 20 MINUTES

SLOW COOKING TIME: 6–8 HOURS

1. Place the pork joint into a slow cooker. Pour
   over the can of Guinness, balsamic vinegar and
   all the garlic cloves. Switch the slow cooker on
   for 6–8 hours on low, or 4–5 hours on high.


2. When the meat is tender and shreds easily
   with a fork, carefully lift the meat out of the slow
   cooker onto a large chopping board. Pour the
   juice and garlic cloves from the slow cooker into
   a sieve over a saucepan. Using a spoon, squash
   the garlic cloves through the sieve and then
   bring the Guinness stock to a boil. Keep the
   Guinness stock boiling until it has reduced into a
   thick, syrupy sauce. Then take it off the heat and
   stir in the dark chocolate until it has melted.


3. Shred the pork meat then mix through the
   sauce until it is evenly coated.


4. To serve, pile up the fresh tortillas with the
   shredded meat, grated carrots, red and white
   cabbage, chillies and coriander and wrap up for
   a lunch box or enjoy straight away.

PER SERVING (BASED ON 15 SERVINGS, WITHOUT ITEMS

TO SERVE) 394kcals, 30.9g protein, 14.3g fat

(5.2g saturates), 32.6g carbs, 1.7g fi bre, 2.6g sugar,

0.1g sodium

AUTHOR BIOGRAPHY:

Jane Sarchet is a food writer, photographer and

full-time professional blogger, creating regular

content for The Hedgecombers blog. She won

Best Food Blogger award in 2014.

See our interview with Jane on page 64

SF9_P36-41 Jane Sarchet SHSD.indd 41 27/01/2017 17:12