Keeping it real … Real Ale
Puff pastry… Aint nobody got time for that! If Jamie Oliver aint doing it then I certainly aint making puff pastry from scratch! This is why this recipe is super easy and will blow your buddies taste buds to next week.
I have already done the Smog Rocket pulled pork recipe but I have used it again for this recipe, you could also use any stout or porter to be honest. Every year at work we do a Christmas lunch where everyone who is taking part either makes some food or pays to be part (the money then going to buy more food). Previous years contributions from me include sunshine Jamaican pattis, frittatas and my Southend Seafront Threeway (some prawns from Leigh on Sea with 3 different dips).
Cooking pulled pork was a bit of a logistic nightmare, I ended up leaving the pork to cook all day in the slow cooker when I was at work, racking up a good 14 hours’ worth of low slow cooking. I made less sauce this time round too as last time I was left with about 3 jars of the stuff!
Pork joint (judge how much you want for yourself)
3 cans of Smog Rocket (2 for cooking, half for the sauce and half to enjoy)
Veg or Pork stock
2 Packs of ready-made ready rolled no fuss puff pastry
1 Egg beaten
1 Large red onion
150ml Tomato ketchup
Splash of Worchester sauce
Splash of cider vinegar
100g brown sugar
Good squeeze tomato puree
Coat your pork in a mix of garlic powder, onion salt, paprika, salt and pepper. Brown off each side quickly in a frying pan. Empty 2 cans of smog rocket in the slow cooker. Place the pork in the slow cooker and add enough veg or pork stock so the pork is submerged in the liquid. Leave to cook for 10 hours plus on low setting.
When the pork is cooked remove it from the slow cooker and pull it apart, it should fall apart. Of course you will need to taste test this, so eat lots of clumps of pork as you go along!
In a saucepan add the tomato ketchup, half a can of smog rocket, honey, tomato puree, cider vinegar and Worcester sauce giving it a good mix. Then add the onion salt, garlic powder, paprika, dried thyme and brown sugar, again mix really well. To thicken it up a little add a teaspoon of corner flower to a splash of warm water and mix well before adding to the BBQ sauce. Boil for 10 mins, taste test and adjust where you think needs it.
Dice up the red onion and cook on low in a frying pan so they are soft. In a bowl mix the pulled pork, onion, grated cheese, good grinding of pepper and a bit of salt. Add the BBQ sauce and give it a good mix.
Open up the puff pastry, cut the puff pastry either in half (if you want to make larger rolls) or into thirds (if you want to make more party size rolls). Place the pulled pork down the middle, slightly to the side so there is enough space for the pastry to wrap over the pulled pork. Brush the beaten egg down the side you are folding onto, push the pastry down when folding over then curl over to seal the roll. Put slices on top of the sauce roll, brush with the beaten egg then sprinkle caraway seeds over the top. Repeat with all the pastry.
Set the oven to 200, put tin foil on some trays and give it a bit of a rub or spray of olive oil. Place the long sausage rolls carefully on the tray and cook for at least 30 mins, depending on how much you made it may be longer (mine took 40) but keep an eye on them, when they look golden and crusty bring them out. I swapped the trays round half way through and I also flipped the sausage rolls (carefully) towards the end to give the bottom a little bake.
Cut them into desired size and enjoy! Have some of that Paul Hollywood!
Disclaimer – I paid for everything in this recipe. Everyone who ate it really enjoyed it, but they could have just said that to be nice!