Pork & Beans in barbecue sauce
This cordon bleu Cowboy food can be rustled up quickly as the only major work is the making of the barbecue sauce. The chief ingredients, The shoulder of Pork is just the offcuts of the Sunday roast and the white beans are courtesy of a tin. Mix in together and you are on for a winning combination. I had little in the cupboard so had this with flat breads and a few dips but these work great with tacos or burritos fuelling perfectly with fresh salsa, Guacamole and other typical Tex-Mex condiments. Definitely, a kids favourite this one.
Servings: people
Ingredients
- 400 grams Pork Shoulder cooked & chopped roughly (£1.40)
- 1 Tin White Beans (£0.35)
- 5 grams Fresh coriander teaspoon (£0.10)
- Barbecue Sauce
- 1 whole Onion Peeled & diced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 100 ml tomato ketchup (£0.12)
- 100 grams Tomato puree (£0.25)
- 100 ml Soy sauce (£0.63)
- 150 ml Apple juice (£0.11)
- 5 ml English Mustard teaspoon (£0.05)
- 5 grams Paprika teaspoon (£0.08)
- 5 grams chilli powder teaspoon (optional) (£0.05)
- 1 whole star anise (£0.12)
- 100 grams Brown sugar (£0.17)
- 30 ml Worcester sauce (£0.30)
- 13 ml olive oil tablespoon (£0.07)
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Prep Time: 5 minutes
Cook Time: 1 hour
- Make the barbecue sauce. Fry the onion and garlic in the oil, then add all the other ingredients, stirring continuously. Once everything has boiled up reduce the heat and simmer for about an hour. The sauce will reduce and should become thickish and sticky.
- Add the pork & beans to the barbecue sauce. Dress with fresh coriander then serve with tacos and selected condiments
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