Pork, beef & lamb· GF · DF

Smoky Pork

Name: Smoky Pork
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 700g pork shoulder steaks, fat trimmed; 2 tins (800g) chopped tomatoes; 1 tin (240g drained) borlotti beans; 1½ (220g) onions; 2 (160g) carrots; 80g tomato purée; 3 cloves garlic; 10ml rapeseed oil; 12g (4 tsp) smoked paprika; 3g cumin; 4g onion and garlic powder; 1g thyme; 1g black pepper; 2 bay leaves; 8g light brown sugar; 15ml red wine vinegar; 3g salt; 250ml water

Slow-braised pork shoulder in a sweet, tangy smoky tomato sauce with borlotti beans, close to cowboy beans.

makes 20 blocks, about 43p each

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BatchJoy

batchjoy.com/recipes/smoky-pork/

Time: 2 hr 45 min15 min prep · 2 hr 30 min cook
Makes: 20 blocks
Cost per blockPer block: 43p
Calories per blockCalories: 96 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

700gpork shoulder steaks, fat trimmed
2 tins (800g)chopped tomatoes
1 tin (240g drained)borlotti beans
1½ (220g)onions
2 (160g)carrots
80gtomato purée
3 clovesgarlic
10mlrapeseed oil
12g (4 tsp)smoked paprika
3gcumin
4gonion and garlic powder
1gthyme
1gblack pepper
2bay leaves
8glight brown sugar
15mlred wine vinegar
3gsalt
250mlwater

Allergens: Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

A jacket potato with cheddar · Tortillas with slaw · Burrito bowls with rice, sweetcorn and avocado

Method

Step 1: Rub the pork with half the paprika, the cumin, onion and garlic powders and salt. Sear in the oil in a casserole until browned, then lift out. (8 min)
Step 2: Soften the diced onion and carrot in the same pan (6 min), then add the garlic, purée and remaining paprika for 2 minutes.
Step 3: Return the pork with the tomatoes, water, thyme and bay. Cover and braise until it falls apart, at 140°C fan or on a low hob. (2 hours)
Step 4: Shred the pork in the pot. Add the beans, sugar and vinegar and simmer uncovered until thick. (15 min)
Step 5: Taste for sweet-sour balance, cool and freeze in 70g blocks.

Hotter: add 1 tsp chipotle paste or ½ tsp cayenne to the rub.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	96	8.5g	6g	3.9g	1.9g	0.26g
Per 3 blocks	288	25.5g	18g	11.7g	5.7g	0.78g

Cook’s notes

Diced pork (£4.00/500g) is slightly cheaper and leaner but shreds less well.
Slow cooker: 6 hours on Low, then step 4.
Cannellini or pinto beans work instead of borlotti.

Serve it

A jacket potato with cheddar · Tortillas with slaw · Burrito bowls with rice, sweetcorn and avocado.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 288 kcal and 25.5g protein before rice, bread or potatoes.

Smoky Pork questions

Can I make it with beef?

Beef brisket or braising steak works with the same rub. It may need a little longer in the oven, so check that it pulls apart easily before shredding.

Why add the sugar and vinegar at the end?

Added after the long braise, they stay bright and give the sauce its sweet-sour tang. Taste after the final simmer and adjust with a little more of either until it is balanced.

How thick should it be before freezing?

The beans should sit in a glossy sauce rather than a thin liquid, a bit like baked beans. If it is still loose, simmer it uncovered for a few more minutes.