Poppy cooks…
- Place
1kg de-boned pork leg,
2 red onions, peeled and roughly chopped,
400g tin of diced tomatoes,
2 tablespoons tomato paste,
2 cups filtered water,
4 garlic cloves, peeled,
2 tablespoons gluten-free soy sauce,
tablespoon of dried mixed herbs,
2 teaspoons smoked paprika, (you can use sweet paprika too, depending on the smokiness level you prefer)
2 tablespoons coconut sugar,
1/2 teaspoon celtic sea salt and
1/2 teaspoon cracked black pepper into a large pot on medium heat for 4 hours or until the pork is soft and pulls apart easily. - Place
1kg nadine potatoes and
1/2 head of garlic (skin left on) on a baking tray in a 180ºC oven for 1 hour or until they are easily pierced by a skewer. - Allow the potatoes to cool slightly, then halve and scoop the flesh into a mixing bowl.
- Add the roasted garlic, skin removed, then mash until smooth.
- Add
2 egg yolks and combine. - Add
1.5 cups gluten-free plain flour, half a cup at a time to the potato mixture, mixing together to form a dough, but be careful to not overwork the dough. - Prepare a lightly floured surface, then roll handfuls of the dough into long strips. Cut strips into gnocchi pieces and place on a floured tray. Using a fork, make indents in the gnocchi to absorb the ragu sauce later.
- When the pork is soft, remove from the sauce, shred the meat and place back into the sauce.
- Bring a separate pot of
filtered water with
1/2 teaspoon celtic sea salt to the boil, add gnocchi and remove as soon as they rise to the surface - approximately 2 minutes. Remove with a slotted spoon and place into the pork ragu. Then serve!
The pulled pork can also be cooked in a slow cooker...I cook it on medium for 5 hours, then remove the lid and cook on high for half an hour to reduce the sauce while I shred the meat.
As an alternative, the pulled pork is perfect with my apple coleslaw, served in hard tacos!
