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BBQ Pulled Pork Dip

BBQ Pulled Pork Dip

Serves 4 - 6
Ingredients:

1,2kg deboned pork neck

30ml olive oil

1 onion, peeled and sliced into thick rings

15ml fennel seed

salt and freshly ground pepper

2 sweet corns on the cob, grilled on a griddle pan

250ml BBQ sauce (recipe above)

60g mozzarella, sliced thickly

60ml soured cream or crème fraiche

1 fresh jalepeno chilli, sliced

Fresh coriander to serve

Lime wedges to serve

Method:
  1. Heat the oil in a heavy based casserole over high heat.
  2. Rub the pork neck with salt, fennel seeds and black pepper.
  3. Brown the pork neck on all sides. Add the onions to the casserole and place the pork on top of the onions. Simmer over low heat for 3 hours, turning every hour.
  4. In the mean-time grill the corn on a griddle pan until they are soft. Set aside until needed.
  5. When the pork is done, let it cool down. Pull the meat into threads using two forks.
  6. Pre-heat the grill of the oven.
  7. Place 400g of the pork in a medium mixing bowl and add the BBQ sauce, cut the corn of from the husks and add to the pork, mix it through. Spoon the pulled pork into an oven proof serving dish. Top with the mozzarella slices and place under the grill to melt. Remove from the oven.
  8. Top with dollops of sour cream, the fresh jalepeno chilli slices and fresh coriander. Serve with loads of McCAIN V-CRISPERS.
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