It’s Wednesday which means it’s time for us to have our weekly discussion about doing something about not dying too young. We’ve chatted about exercise apps, games to play in the office that’ll help you get fit – and relieve office tension, and fair amount about food. We haven’t quite gotten to any actual exercise yet, but no need to rush things here. We’re changing our lifestyles, not popping out to the shops, and eating better is the best start to a healthier life, or so I am told (by countless people and sources that actually know about this sort of thing). Todays recipe is inspired by my meal at &Union last night, and my rumbling belly this morning. Now, while it’s not a salad, it’s a damn lot healthier than a garage pie. Plus, you can’t sustain a salad diet forever. Just eat good food. You’ll enjoy it, and you’ll be able to enjoy it forever.
I’ve already given you the lowdown on my favourite thing right now, yogurt coleslaw (I put it with everything) – it’s over here if you missed it. Here’s what you need to know about making the best sandwich there is.
Shredded Pork Shoulder
2kg pork shoulder, bone-in
1 tablespoon brown sugar
2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
2 medium yellow onions, peeled and cut into wedges
3 medium carrots, peeled and cut into large chunks
4 cloves of garlic, peeled
1 can diced tomatoes
Preheat the oven to 160 degrees.
Trim the pork shoulder of any thick layers of fat. Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
Return the pork to the pot. Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat.
Cider Vinegar Barbecue Sauce
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup tomato sauce
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
To make the barbecue sauce: combine the vinegar, mustard, tomato sauce, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
Smash it onto a lightly toasted bun (try pick a healthier bread option) and top with the coleslaw, or have it on the side, however you want it, just try and control yourself while shoveling the awesomeness into your mouth.
Getting Healthy With Nash: Barbecued Ribs & Charred Corn Salad With Basil & Tomatoes
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Getting Healthy With Nash: Office Massacre
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