Jane shares a Brand Family scrumptious autumnal recipe. Local culinary pumpkins from Kilduff Farm and their delicious home-reared pork make a brilliant combination. This seasonal recipe is delicious and well worth the wait and if possible make the pumpkin barbecue sauce the day before.
PUMPKIN BARBECUE SAUCE INGREDIENTS
500g pumpkin puree (made by roasting 500g Kilduff farm culinary
pumpkins for 20 mins and then mashing with a
splash of water and a knob of butter)
100g cup apple cider vinegar
100g cup pure maple syrup
50g Worcestershire sauce
65g 100% tomato juice
2 tbsp tomato paste
1 tbsp soy sauce
1 tsp black pepper
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp garlic powder
¼ tsp ground allspice
¼ tsp cayenne pepper
1. In a large pan, combine the pumpkin puree, vinegar, maple syrup, Worcestershire sauce, tomato juice, tomato paste and soy sauce. Whisk together.
2. Season with the pepper, cinnamon, ginger, garlic powder, allspice and cayenne, then heat over a low heat.
3. Bring the pan to a simmer, and cook for 30 minutes. (The barbecue sauce will thicken very quickly, so keep an eye on it so it doesn’t burn.)
4. Once cooked and very thick, transfer the sauce into a mason jar, and leave it overnight (if possible).
THE PULLED PORK INGREDIENTS
1 batch pumpkin barbecue sauce, as above
2kg Brand Pork – Boston Butt (enough for 6+ generous portions)
1. Place your pumpkin barbecue sauce in a slow cooker or large casserole dish. Nestle the pork into the sauce and cover.
2. Cook on LOW for 8 hours in a slow cooker or 3 hours in the oven at 160 ºC.
3. Shred using a fork. Keep warm until ready for serving.