Whether for brunch or for dinner, you can’t get much more decadent than this delicious pulled pork on top of a cheddar waffle!
Pomegranate pulled pork
If you can’t find or do not prefer red currant jelly, a black currant or apple jelly are great substitutes in this tasty dish by Claire Tasney.
Preparation time: 20 minutes
Total time: 1 hour, 15 minutes
- 1 kg bone-in pork shoulder roast, trimmed of excess fat
- 1/2 tsp salt
- 2 tsp canola oil
- 3 shallots, sliced
- 2 large garlic cloves, minced
- 1 cup pomegranate juice
- 1 cup low-sodium chicken broth
- 2 tbsp balsamic vinegar
- 1/2 cup red currant jelly
- 2 tbsp butter
- 2 small portobello mushrooms, thinly sliced
- 2 tbsp finely chopped parsley
Preheat oven to 325F. Sprinkle roast with salt. Season with fresh pepper.
Heat a large ovenproof pot over medium-high. Add oil, then meat. Turn meat until brown on all sides, about 5 to 7 minutes. Transfer roast to a plate. Reduce heat to medium. Add shallots to pan and cook until soft, 2 minutes. Stir in garlic, then pomegranate juice, broth and vinegar. Return meat and any juices to pot. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Boil, and then cover. Transfer to oven. Bake, turning roast halfway through, until meat falls off the bone, about 2 1/2 hours. Transfer meat to a cutting board. Using 2 forks, shred pork.
Stir jelly into braising liquid. Boil until reduced by half, 8 to 10 minutes. Reserve 1/2 cup sauce and set aside. Add shredded pork and stir until coated. Keep warm.
Melt butter in a large frying pan over medium. Add mushrooms and cook until soft and starting to brown around edges, 5 to 6 minutes. Stir in parsley. Spoon pulled pork and mushroom mixture over Smoky Cheddar Waffles. Drizzle with reserved sauce.
Serves 4 | Per serving 477 calories, 35 g protein, 43 g carbs, 19 g fat, 614 mg sodium.
Smoky cheddar waffles
This wonderful dish complements the pulled pork, but is also equally delicious served with bacon or sausages for breakfast.
Preparation time: 10 minutes
Total time: 30 minutes
- 1 cup all-purpose flour
- 1 cup grated smoked cheddar
- 2 tsp baking powder
- 1 egg
- 1 cup milk
- 1/4 cup butter, melted
Preheat waffle iron. Whisk flour with cheese and baking powder in a medium bowl. Whisk egg with milk and butter in a large bowl. Stir in flour mixture until just combined (do not overmix).
Ladle mixture onto waffle iron, about 1/2 cup per waffle, and cook according to manufacturer’s directions, about 5 minutes.
Serves 4 | Per serving 379 calories, 14 g protein, 26 g carbs, 24 g fat, 2 g fibre, 452 mg sodium.
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