Pulled Pork in Brioche bun with salad – week1

Are you ready for the 52 recipe challenge again?

If you have been reading my blog for a while now you will know about a little challenge I did a couple of years ago which I called the 52 week recipe challenge.  I would pop up the ingredients list on a Monday and the recipe and how to pictures on the Wednesday.  I truly believe that year of inventing, creating and generally loving each and every recipe led to the creation of my first book.

This year I am going to do it all over again!  More recipes, more inventing and lots more delicious menus for you to all join in with.  A little different though is that on a Friday I will pop up the ingredients and how to so that you have all weekend to play – I will also pop up a link box where you can link your blog posts too!  Who knows, your pictures might be chosen for book 2!

Week 1 is a simple pulled pork sandwich.  Something deliciously easy that can be jazzed up with the addition of apple sauce, cranberry sauce etc to break up the bbq flavour.

Ingredients:

Pulled pork shoulder (I generally choose a piece that has the skin taken off and serves 5/6)

1 Bottle of BBQ sauce (this is where the fun starts as you can use any – you don’t realise how many bbq sauces are out there until you are hunting for the perfect pulled pork sauce!)

Brioche Buns

Apple Sauce

Place the pork in a slow cooker and pour over the bbq sauce.

Leave on low for around 6 hours

Pull the pork apart with 2 forks and stir to completely cover with the sauce

Leave for a further hour then spoon into the lightly toasted brioche buns.

Add apple sauce, cranberry sauce etc to taste

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Salad

Salad leaves including red cabbage, grated carrot etc

Grapes

Walnuts

Croutons or bruchetta broken into pieces

Grated Cheese

Baby Tomatoes

Ceaser Salad dressing

Cut the walnuts, grapes and baby tomatoes in halves

Place everything into a large bowl

Pour over dressing and toss.

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These recipes couldn’t be any easier but believe me when I say they make a very welcome break from spending hours in the kitchen.  Pop the meat in on the morning and throw the salad together last thing – voila!

XOXO

Debbie