Junglist Kitchen presents: Sticky Icky Pulled Pork Recipe

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FIRST PUBLISHED IN 2&6 MAGAZINE ISSUE 1

It’s a pleasure to be kicking off the inaugural 2&6 printed edition with some food inspiration from Junglist Kitchen. I’m really passionate about a few things in life: good food, good music, good people, and good energy. so to be able to bring a bit of that to you guys is a wicked feeling.

As we look inwards a bit more in these crazy times, it’is important to appreciate some comfort, some indulgence, and I hope to maybe bring a bit of that to your home cooking. I like to pair my recipes with a tune from my favourite styles of music so I’am looking forward to bringing you some massive tunes with some massive flavours. 

Izzy, Junglist Kitchen

Soundtrack To This Recipe: ‘Get Ready’ By Congo Natty 

INGREDIENTS:

Serves 6 – 8

This sweet and sticky pulled pork recipe is not only full of FLAVOUR but it’s also great for making ahead of time- meaning less time cooking and more time skanking. You can leave it all day in a slow cooker, but it works just as well in the oven. With a focus on the new year ahead, I’m buying my ingredients local, seasonal, and from independent sellers. Represent the scene that’s around you!

Pulled Pork Marinade
  • 2 tsp chilli flakes 
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tbsp brown sugar
  • 1 tbsp worcestershire sauce 
  • 1 chicken stock cube 
  • 1 tsp of dried thyme/2 
  • sprigs of fresh thyme
  • 2 crushed garlic cloves 
  • 1 tbsp american mustard
Orange BBQ Sauce
  • 1 juiced orange 
  • 120ml cider vinegar
  • 225g ketchup
  • 40g brown sugar
  • 3 tsp garlic granules
  • 2 tsp dijon mustard
  • 1 tbsp Worcestershire sauce
OTHER 
  • 1.5 kg pork shoulder  
  • 1 onion
  • 500ml can of beer 
  • OR 500ml of coke
  • 8 brioche buns

METHOD

Cut a few corners with our Smoked Hickory Rub at www.junglistkitchen.com  

To make your pork marinade, mix together the marinade ingredients above and slather all over your pork shoulder. Marinade for a minimum of 4 hours, or overnight if you can to ensure the pork’s as soaked as you are after a few hours front-left at the rave (but in a delicious way). 

If you’re oven cooking, preheat to 150°C. Chop the onions very roughly and lay in the base of the slow cooker or casserole dish to create a nice, comfy onion bed for the pork (this stops the pork sticking). Sear the pork on all sides in a hot pan in some olive oil, then place on top of the onions. Add your beer (or coke) and cover with a lid or a double layer of tin foil. Whack in the oven for 3 hours or kick back with it in the slow cooker on low for 8 – 10 hours. 

To make the sauce, add all of the ingredients to a small saucepan and bring to boil. Lower heat and simmer for approx 20 minutes, or until you have a glossy, thick consistency. Banging. 

Once the meat is cooked, take it out of the cooking liquid and remove the top layer of skin and fat. Pull the meat apart with two forks until you’re left with a nice, shredded texture, making sure to leave some larger chunks for some succulent surprises. Stir through about half of the BBQ sauce and serve on a brioche bun with a tangy slaw, some pickled pink cabbage and an ice cold beer. Top with as much remaining sauce as you like, you do you. 


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