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The feast after the feast: Christmas leftovers

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Christmas lunch in my family is a big event, not necessarily a grand event, but big. Very big. Think family from near and far, dogs, cats and lots of noise!

I wouldn’t by any means, call it a culinary masterpiece, but every single dish that reminds you of your mother, aunt or granny, you will find on that table! Nothing matches, yet everything goes together.

The hustle and bustle to get it all done, is half the fun, but quite stressful. So I often opt to marvel at and enjoy my family, the singing and the craziness, letting the food, although delicious, take a back seat.

However later that night, when my mom packs all the left-overs on the table with fresh bread, I have a Christmas Feast. Oh the combinations… A sandwich with gammon, mustard and mayo on rocket, or lamb with beetroot and labneh. I simply love it.

My pork sliders are made with leftover roast pork, add the slaw and pineapple and you have a winner.

Pulled pork sliders with pineapple and slaw

makes 24

Ingredients

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My Easy Cooking shares another delicious pork meal. Click the pic.

2kg leg of pork

15ml smoked paprika

salt and pepper

30ml olive oil

500ml  chicken stock

juice of 1 lemon

125 ml BBQ sauce or your choice.

Method for the pork

Preheat oven to 160ºC. Heat an oven proof cast iron pot on the stove. Season the pork with smoked paprika, salt, pepper and coriander. Add the oil to the pot and then the pork, fat side down first. Brown the pork on all sides. Add all the other ingredients, place the lid on the pot and put in the oven for at least 2–3 hours. Once the pork is fork tender soft, remove from the sauce and use a fork to pull the meat into fine shreds. Reduce the sauce, if it is still very watery and then add the pork shreds to it.

To serve

250g cream cheese or mustard or both

500ml coleslaw

2 pineapples – peeled and cut in slices

Method

Cut open the buns and spread the cream cheese and/or mustard on the bottom halve. Top with Slaw, then a pineapple slice and finally the pulled pork. Serve and see how quickly 24 sliders disappear.


Who is Nina Timm?

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Not only is Nina a food stylist, photographer and chef, she is also a mother who understands that someone working full-time needs help in the kitchen. She gets that you are looking for recipes that are easy, affordable and delicious, exactly what inspired her to start Easy cooking from Nina’s kitchen. Nina also runs a successful cooking school, is a published author and travels across the country motivating her audience while teaching them to become better cooks

hometimes@pixelbaste.com

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