Memphis-Style Pulled Pork Plate with Cornbread and Baked Beans
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Ingredients
- 800 g diced pork shoulder
- 3 tbsp bbq sauce
- 1 tsp smoked paprika
- 400 g tinned baked beans
- 150 g fine polenta (cornmeal)
- 80 g self-raising flour
- 1 eggs
- 150 ml whole milk
- 30 g butter
Nutrition (per serving)
- Calories
- 839 kcal
- Protein
- 49 g
- Carbohydrate
- 61.8 g
- of which sugars
- 11.7 g
- Fat
- 42.4 g
- of which saturates
- 16.9 g
- Fibre
- 6 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the pork shoulder in a pot, then add the bbq sauce, smoked paprika and 150ml water. Cover and simmer for 70-75 minutes until tender and shredding easily, with no pink remaining.
- 2
Heat the oven to 200C (180C fan, gas 6). Mix the fine polenta, self-raising flour, egg, whole milk and melted butter to make a cornbread batter, pour into a small tin and bake for 18-20 minutes until golden and set.
- 3
Warm the baked beans in a small pan.
- 4
Shred the pork and serve with the cornbread and baked beans.
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