Pulled pork pasta salad
The star of this dish is the mouthwatering, falling a part with a fork pulled pork, but can quickly be made using leftover pulled pork for a no food waste easy lunch.
Servings: 10 portions
Ingredients
- 1000 g Pork loin
- 1 onion
- Salt & pepper
Barbecue sauce
- 2 garlic cloves minced
- 1 tbs oil
- 100 ml ketchup
- 1 ½ tbsp vinegar
- 2 tbsp brown sugar lightly packed
- 100 ml room temperature water
- 1 tbsp soy sauce
- ½ tsp chili powder
Pasta salad
- 350 g uncooked pasta
- 200 g canned corn
- 250 g Tomatoes plum and cherry
- 200 g fresh spinach
- 3 spring onions
Instructions
Barbecue sauce
- Mince garlic and fry in a pot for a few minutes in the oil until fragrant.
- Mixed the rest of the ingredients and add to the pot.
- Cook for ten minutes on low heat, don’t let it boil. Whisk occasionally.
Pulled pork
- Set the oven to 125 °C (260 °F).
- Cut off fat of your meat.
- Put in a large pot and add salt and pepper.
- Cut onion in quarters and add to the pot.
- Pour over the barbecue sauce.
- Cover the pot with a lid and place in the middle of the oven.
- Cook for five hours.
- Use a fork to pull the meat into smaller pieces.
Pasta salad
- Cook the pasta according to instructions on package.
- Drain the pasta in a colander. Then rinse in cold water which will help speed up the process of mixing the salad. This step can be done the day before to keep in an airtight container in the fridge overnight.
- Open and drain the canned corn.
- Rinse and drain the spinach.
- Cut tomatoes in half.
- Cut the spring onions in 1cm long slices.
- Mix all vegetables with the pasta and set aside.
- Once the pulled pork has cooled down, add it to the pasta salad and stir.
Notes
To make a smooth barbecue sauce, pour it through a sieve after it has cooked together and cooling down, to catch the small bits of garlic.