Juicy, fall-apart, slow-cooked pork, coated in hearty flavours of tomato, garlic and herbs (and a few other goodies). Get it going in the morning and you’ll be coming home to a house that smells divine, and a pasta dish you can have on the table in 10 minutes.
Loving the Easter holiday sunshine!!
Not loving the effect of the huge pile of chocolate eggs on the kids.
I’m not kidding, 27 seconds after a substantial breakfast of toast, cereal and fruit and I’m being asked if they can have some chocolate.
Where the heck do they put it??
I’m a dedicated chocolate lover myself, and can usually find a little room if it’s being offered, but they’ve got little child bellies!! It should be physically impossible for them to find room in there.
Right now I’m undecided on whether to:
- Give them a daily ration
- Only let them have it at weekends
- Let them stuff themselves until it’s gone and they feel sick and maybe put off chocolate for a while
So naturally I’m making the worst choice and flitting between all three – totally inconsistent parenting.
I’d probably be a lot more relaxed about the whole thing if eating the stuff didn’t have such an impact on them.
In small amounts, they’re ok – if a little giddy.
Larger amounts and they start to get hyperactive and cheeky
A sustained build-up of moderate amounts of chocolate and we get giddy, hyperactive, cheeky, whingey & a weird effect on hearing – meaning they strangely can’t hear anything I ask them to do.
I’m beginning to think I should just take away the lot, but I’m pretty sure that would stay in their memories forever, and they’d be telling their grandkids about the day their evil old mum chucked out all their Easter chocolate.
In my mind I know the best answer is just to let them have a bit every now and then, and not treat it as a reward or a big deal. But that means the chocolate is going to be looking at ME until it’s all gone (ME being the person who could not believe that the supermarket was selling off packs of 5 cadbury crème eggs for 45p yesterday, and I was almost shaking whilst just trying to put only one pack in my trolley – I was never going to walk away from that offer empty handed).
Any advice from moms who’ve been there will be gratefully received!!!
Now I’ve got my daft dilemma rant out of the way, let’s talk pork ragu.
Soft, fall-apart pork that’s been slow cooking for most of the day in a flavour bath of tomatoes, garlic, red peppers and herbs. So lip-smackingly good, and really versatile too.
Serve it with pasta or rice, or enveloped in some crunchy lettuce leaves with a sprinkling or cheese, or in a soft and squidgy brioche bun (which is my kind of pulled pork sandwich by the way. I’m not keen on BBQ sauce, so this version makes me extra happy).
I’ve served mine with tripolone pasta. Or Octopus legs – as I told the children (they still ate it 🙂 )
And it tasted fabulous…
…finished off with a crème egg.
- 1tbsp butter
- 1tbsp vegetable oil
- 1 small rolled, boneless leg of pork (about 1kg) - leave the rind on during cooking
- Pinch of salt and pepper
- 1 large onion, peeled and finely chopped
- 1 red bell pepper, deseeded and chopped
- 3 cloves garlic, peeled and minced
- 60ml/4tbsp red wine
- 3 tbsp tomato puree (usually gluten free, but check if required)
- 1 tbsp sugar
- 2 x 14oz tins chopped tomatoes
- 2 bay leaves
- ½ tsp dried oregano
- ½tsp dried thyme
- 1 tbsp worcestershire sauce
- ½ cup water
- To Serve:
- Cooked pasta (gluten free pasta if required)
- Grated parmesan cheese
- Heat the butter and oil in a large pan (or in your slow cooker bowl if you have a flame proof one like this one <--Affiliate link) . Sprinkle the pork with a good pinch of salt and pepper and then place in the pan. Seal the meat on all sides (should take 7-10 mins).
- Turn the heat down and add the onion. Cook for 3-4 minutes - stirring a couple of times - until the onion starts to soften. Add in the red pepper and garlic, stir and cook for a further 2 minutes.
- Add in the red wine and let it bubble down for a couple of minutes. Add in the rest of the ingredients. Stir, and then bring everything to a gentle simmer.
- Pour everything into the slow cooker and cook on high for 4-5 hours or low for 7-8 hours.
- After this time, discard the bay leaves and remove the pork from the slow cooker - placing it on a chopping board. Remove any large pieces of fat, and then shred the remaining meat with two forks. Place the shredded pork back in with the sauce and stir around so that the sauce covers all of the meat.
- Cook some pasta as-per pack instructions, then drain and put the pasta into the slow cooker with the meat and sauce. Stir to coat the pasta in the sauce, then use tongs to pull the pasta back out and divide between your serving plates.
- Top with the pork ragu and a sprinkling of parmesan cheese.