For the vinaigrette:

  • 1/8 cup oil – 2 tbsp 
  • 7g brown sugar
  • 7g diced red onion
  • 140ml cider vinegar
  • 60ml lime juice
  • 2 tbsp dijon mustard
  • pinch of kosher salt
  • a pinch cayenne
  • 2 small apples, 1/2” dice
  • pinch thyme leaves
  • 175ml oil

For the pork:

  • 1 small pork shoulder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup water

For the roast veg:

  • 1 butternut squash, peeled and diced into 1″ chunks
  • 2 tbsp wing rub seasoning
  • 2 tbsp olive oil
  • 8 large brussels sprouts, quartered and blanched
  • salt and pepper, to taste
  • 1 tbsp olive oil

For the farro:

  • 1/2 cup farro, rinsed well and drained
  • 1 1/2 cups veg stock
  • 2 tbsp chopped cranberries

Spinach:

  • 2 cups baby spinach
  • salt and pepper
  • 1 tsp olive oil

For the carrots:

  • 1/2 cup vinegar
  • 1/4 cup water
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 large carrots, sliced 1/4cm thick
  • 1/2 tsp oregano

For the pears:

  • 2 pears, diced into 1cm chunks
  • 1/2 tsp cinnamon sugar
  1. Rub your pork with salt and pepper then pop into a slow-cooker. Add a quarter cup of water and cook on high for 6 hours.
  2. For the vinaigrette: Fry the onions and the apple in the olive oil then add the sugar after 5 minutes or so to aid caramelisation. Remove from the heat, cool then add to a blender with the remaining ingredients (apart from the thyme). Blend well to emulsify then stir through the thyme. Set aside until ready.
  3. For the farro: heat the vegetable stock over medium-high heat then add your rinsed farro. Stir briefly then pop the lid on, turn to low and cook for 20-25 minutes, or until the liquid is absorbed. Remove lid, stir through the cranberries and set aside.
  4. Meanwhile, for the vegetables: Dress the blanched and quartered sprouts with 1/2 tsp each of salt and pepper, and a drizzle of olive oil. Roast for 15 minutes at 200°C. Dress your diced squash with the wing rub and the olive oil. Roast for 25 minutes at 200°C.
  5. For the pickled carrot: Heat everything but the carrot over medium heat. Add the carrot and remove to steep for 30 minutes or so.
  6. Toss the pears in cinnamon sugar and roast for 15 minutes at 180°C.
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Pulled Pork Fall Bowl

Ingredients

Instructions

Pulled Pork Fall Bowl

What You’ll Need:

For the vinaigrette:

  • 1/8 cup oil – 2 tbsp 
  • 7g brown sugar
  • 7g diced red onion
  • 140ml cider vinegar
  • 60ml lime juice
  • 2 tbsp dijon mustard
  • pinch of kosher salt
  • a pinch cayenne
  • 2 small apples, 1/2” dice
  • pinch thyme leaves
  • 175ml oil

For the pork:

  • 1 small pork shoulder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup water

For the roast veg:

  • 1 butternut squash, peeled and diced into 1″ chunks
  • 2 tbsp wing rub seasoning
  • 2 tbsp olive oil
  • 8 large brussels sprouts, quartered and blanched
  • salt and pepper, to taste
  • 1 tbsp olive oil

For the farro:

  • 1/2 cup farro, rinsed well and drained
  • 1 1/2 cups veg stock
  • 2 tbsp chopped cranberries

Spinach:

  • 2 cups baby spinach
  • salt and pepper
  • 1 tsp olive oil

For the carrots:

  • 1/2 cup vinegar
  • 1/4 cup water
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 large carrots, sliced 1/4cm thick
  • 1/2 tsp oregano

For the pears:

  • 2 pears, diced into 1cm chunks
  • 1/2 tsp cinnamon sugar

How You Make It:

  1. Rub your pork with salt and pepper then pop into a slow-cooker. Add a quarter cup of water and cook on high for 6 hours.
  2. For the vinaigrette: Fry the onions and the apple in the olive oil then add the sugar after 5 minutes or so to aid caramelisation. Remove from the heat, cool then add to a blender with the remaining ingredients (apart from the thyme). Blend well to emulsify then stir through the thyme. Set aside until ready.
  3. For the farro: heat the vegetable stock over medium-high heat then add your rinsed farro. Stir briefly then pop the lid on, turn to low and cook for 20-25 minutes, or until the liquid is absorbed. Remove lid, stir through the cranberries and set aside.
  4. Meanwhile, for the vegetables: Dress the blanched and quartered sprouts with 1/2 tsp each of salt and pepper, and a drizzle of olive oil. Roast for 15 minutes at 200°C. Dress your diced squash with the wing rub and the olive oil. Roast for 25 minutes at 200°C.
  5. For the pickled carrot: Heat everything but the carrot over medium heat. Add the carrot and remove to steep for 30 minutes or so.
  6. Toss the pears in cinnamon sugar and roast for 15 minutes at 180°C.

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