John Myers
Contents
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Ingredients
marinade
- 2 tbsp Raw cane sugar
- 1 tsp Garlic powder
- 1,5 tsp Salt from the mill
- 1,5 tsp Smoked paprika
- Pepper from the grinder
- 2 tbsp Mustard medium hot
- 1 tsp Harissa olive oil
- 0,5 tsp Ground cumin
sauce
- 300 ml Vegetable broth
- 150 ml Apple juice naturally cloudy
- 2 kg Pork shoulder
- Salt from the mill
- 3 Pc. Onions
- 2 Pc. Carrots
- 2 Stalk Celery
- 1 Pc. Clove of garlic
- 1 tbsp Virgin olive oil
- 1 tbsp Tomato paste concentrated three times
- 1 tsp Smoked paprika
Instructions
- Mix the marinade! Season the meat with salt, coat it thickly with the marinade, place it in a bowl with a lid and place in the refrigerator overnight.
- The next day, cut the carrots, onions, garlic and celery into pieces, fry them in the tajine with olive oil, add tomato paste and fry until the roasted aromas have formed, sprinkle with salt, pepper and paprika and deglaze with the vegetable stock and apple juice.
- Turn the temperature down and place the pickled meat on the vegetables. (Pour the juice that has formed into the tagine) Now put the lid on, put a small ice cube or ice-cold water in the hollow of the lid and let everything simmer gently for about 3-4 hours. I turned the meat after 2 hours.
- After 3-4 hours the meat should be soft. Remove the meat from the tagine, pour the gravy through a sieve and squeeze out with a spoon. This is how the sauce gets a great aroma. Now pull the meat apart with two forks and return it to the stock. Put the lid on and keep it warm!
- I served the meat with freshly baked flatbread and coleslaw!
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 14.3gProtein: 0.8gFat: 7.4g
