For the Tired of Turkey…..
While this dish is not traditional Thanksgiving fare, it is tasty and satisfying and feeds a crowd well! The spices used in this fynvleis (shredded meat) pork recipe are typically used in South Africa to prepare venison (usually springbok, kudu or impala). The consistency is much like that of pulled pork, but the flavor is quite exotic and different. Happy Holidays! I hope you enjoy it!
- 3-4 pounds bone-in pork shoulder blade roast (pork butt)
- 4-5 rashers bacon, optional
- 2 medium onions, coarsely chopped
- 2 tablespoons ground coriander
- 1 tablespoon ground nutmeg
- ¾ teaspoon ground cloves
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all purpose flour
- ¼-½ cup malt or red wine vinegar
- Place the meat and onion in a cast iron or suitable roasting pot with a lid.
- Mix the spices and flour together and sprinkle about half of the mixture over the meat on all sides – retain the rest for later.
- If using bacon, arrange the rashers on top of the meat.
- Cover with a lid and bake in a slow oven at 275˚F for about 4 hours until the meat is very tender.
- Using two forks, shred the meat into fibers.
- Add the vinegar and the reserved spice mix, to taste.
- Mix well, add a little hot water if it is too dry, and heat through. Adjust the flavoring.
- Serve hot on rice with apple or cactus jelly.