Double bean & roasted pepper chilli
This warming vegetarian chilli is a low-fat, healthy option that packs in the veggies and flavour. Serve with Tabasco sauce, soured cream or yoghurt.
Pull-apart pork with honey chipotle
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs marinating
- Easy
- Serves 8 as part of a buffet
Skip to ingredients
- 1.2kg trimmed pork shoulderjoint (weight after cutting away the rind - ask your butcher to do this)
- 75g ketchupplus 1tbsp
- 3 tbsp chipotle paste
- 3 tbsp honey
- 1 tbsp red wine vinegar
Nutrition: per serving
- kcal267
- fat10g
- saturates3g
- carbs9g
- sugars9g
- fibre0g
- protein35g
- salt0.5g
Method
step 1
Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
step 2
Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn’t touching it, and bake for 4 hrs.
step 3
Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
step 4
Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
