Last weekend I ended up slow roasting a piece of pork that I have had in my freezer for quite a while. It's one of those from roasting joints from the supermarket that had some kind of apple stuffing in it. Fruity stuffings are not really my thing, but the pork was reduced to an irresistible £2.43. After defrosting the joint I took the filling out and slowly cooked the meat in a low oven, covered in foil, until tender enough to pull apart (about 3 hrs).
This is a simple lunch I made with some of the shredded meat. The rest of the pork was portioned up and frozen.
Prep the couscous by adding a cup of the grain and cover with just a little more than a cup's worth of hot stock (from a cube/powder). The liquid should cover the couscous by about the a centimetre. Cover the bowl with a plate / clingfilm and set aside. (1 cup of couscous will make enough for 2 people)
While that's steaming. Heat a handful of shredded pork in a pan with a splash of water so that it has quite a loose texture. Add a good sprinkling of cajun spice (or whatever you think might work from the spice rack - some smoked paprika maybe)
Combine the pork and couscous, add a glug of olive oil, plenty of chopped parsley and maybe a squeeze of lemon.
This is a simple lunch I made with some of the shredded meat. The rest of the pork was portioned up and frozen.
Prep the couscous by adding a cup of the grain and cover with just a little more than a cup's worth of hot stock (from a cube/powder). The liquid should cover the couscous by about the a centimetre. Cover the bowl with a plate / clingfilm and set aside. (1 cup of couscous will make enough for 2 people)
While that's steaming. Heat a handful of shredded pork in a pan with a splash of water so that it has quite a loose texture. Add a good sprinkling of cajun spice (or whatever you think might work from the spice rack - some smoked paprika maybe)
Combine the pork and couscous, add a glug of olive oil, plenty of chopped parsley and maybe a squeeze of lemon.