The Ice Kitchen chipotle pulled pork - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Ice Kitchen chipotle pulled pork By You Magazine - April 12, 2020 Pulled pork can do no wrong in my eyes – it is great stuffed into a burger bun, mixed with rice or used to fill tacos or fajitas. The prep is easy peasy and it’s a ‘shove in the oven and wait’ wonder, so it makes sense to prepare a massive joint, shred it into portions, freeze and have chipotle pulled pork at your fingertips, ready in a snip of time, The Ice Kitchen Method! Andrew Burton SERVES 8-12 (4-6 FOR NOW AND 4-6 FOR LATER) 5 MINUTES PREP, PLUS MARINATING 5½-7½ HOURS COOKING 8 tbsp chipotle paste 4 tbsp cider vinegar 2 tbsp tomato purée 2.5kg skinless and boneless pork shoulder, slashed a few times with a sharp knife 200g orange juice 2 tbsp honey 1. Mix together 6 tablespoons of the chipotle paste with the cider vinegar and tomato purée. Massage into the pork and, if possible, leave to marinate in the fridge overnight. 2. When you are ready to cook the pork, preheat the oven to 150C/130C fan/gas 2. 3. Put the pork into a deep-sided roasting tin, pour in the orange juice and cover with a ‘tent’ of foil, ensuring that it is sealed at the edges of the dish but doesn’t actually touch the pork. Bake in the oven for 5-7 hours until the meat is falling apart. Check to make sure it hasn’t dried out, topping up with a little more orange juice if needed. 4. Increase the heat to 200C/180C fan/gas 6 and remove the foil. Brush with the honey and cook for another 30 minutes until crisp and sticky. Remove any fatty bits of meat, then use a fork to pull the pork apart. Mix through the remaining 2 tablespoons of chipotle paste, ensuring all the juices coat the pulled meat. Season with salt and pepper to taste and serve. TRY WITH tacos and pickled pink onions and guacamole, or with rice and beans or in burger buns. FREEZE Cool the chipotle pulled pork quickly and completely, then portion up (I like preparing portions of two) and put into labelled resealable freezer bags. Lay flat to freeze, then ‘file’ upright. FREEZER TO TABLE Empty into a lidded saucepan and place over a low-medium heat, breaking it up as it defrosts. Once fully defrosted, add a splash of water, increase the heat and cook, stirring often, until piping hot through. Or defrost overnight in the fridge, before reheating on the hob. Recipe from The Ice Kitchen: Fast Fresh Food To Fill Your Family and Your Freezer by Shivi Ramoutar, published by HarperCollins on e-book (£7.99) and hardback (£16.99) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved