14
TEMPERATURE PROBE RECIPES
PULLED PORK
Serves: 6-8
Preparation time: 15-20 minutes
Cooking time: at least 8 hours
Serve with stung, apple sauce and mayonnaise in a crusty white roll or with BBQ sauce and coleslaw
Ingredients:
• 2-2.5 kg boneless pork shoulder/belly/leg
• 200-300 ml cider
• 3 tbsp barbeque sauce
• 1 tsp ground cumin
• ½ tsp paprika
• 3 tbsp brown sugar
• ½ tbsp ginger pureè
• 2 tbsp olive oil
• 5 whole cloves
• 1 small red chilli, chopped
• 1 star anise
• 2 bay leaves
• 2 sprigs thyme
• 2 white onions, nely diced
• 4 cloves garlic, minced
• Salt and pepper to taste
Method:
1. Combine the paprika, cumin, brown sugar and seasoning together.
2. Place the pork shoulder in the cooking pot and pour over the cider. Rub the spice mixture over the top of the pork.
3. Heat the oil and fry the onions and garlic until golden brown. Place in the cooking pot.
4. Add the remaining ingredients to the cooking pot.
5. Put the lid on and insert the temperature probe through one of the three holes in the lid into the pork joint. Make sure
that the probe goes into the joint as close to the centre as possible. Set the temperature to 70ºC.
6. Once the pork is done remove it from the cooking pot. Use two forks to pull the pork apart.
7. Add some of the strained cooking liquid back to the pork, season and serve.
HOT ROAST BEEF SANDWICHES
Serves: 6-8
Preparation time: 5 minutes
Cooking time: at least 8-12 hours
Serve in a bread roll with horseradish mayonnaise, lettuce and tomato
Ingredients:
• 2-3 kg beef roast
• 2 tsp garlic powder
• Salt and pepper to taste
For the horseradish mayonnaise:
• 4 tbsp creamed horseradish
• 140 ml mayonnaise
• 220 ml sour cream
Method:
1. Place the beef roast in the cooking pot. Sprinkle with the garlic powder and seasoning and rub into the beef roast.
2. Put the lid on and insert the temperature probe through one of the three holes in the lid into the joint. Make sure that
the probe goes into the joint as close to the centre as possible. Set the temperature to 60ºC for medium or 72ºC for well
done.
3. For the horseradish mayonnaise, combine all ingredients then set them aside in the fridge until needed.
4. Once the beef roast is done, remove it from the cooking pot and set aside to rest for 5-10 minutes.
5. To serve, thinly slice the beef and build your sandwich with some of the horseradish mayonnaise, lettuce and tomato.
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