SPICY APPLE PORK CHOPS
25-30ml olive oil or any other good quality oil
4 – 6 Georgie’s Kassler Chops
Rosemary & Olive Oil seasoning or 5ml chopped fresh rosemary
1 fresh / dry bay leaf
125ml apple juice
30ml white or red wine vinegar
5 – 10ml sugar
50 ml chutney
125 ml tomato sauce
3 – 4 whole cloves garlic (optional)
Salt and Pepper to taste
1 – 2 apples, peeled, cored and thickly sliced
1 cup soy sauce
1 cup orange marmalade
1 cup orange juice
1 tablespoon minced garlic
1 teaspoon ground ginger
1 Box Georgie’s BBQ pork spareribs, cut into
PULLED PORK BURGER
1 medium onion, chopped
1/2 cup tomato sauce
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbsp sweet paprika
2 tbsp Worcestershire sauce
3 tsp salt
1 1/4 tsp black pepper
1 x Georgie’s Boston Butt, cut into 2 pieces
4 - 6
Heat oil in a heavy based saucepan and gently fry the pork chops until golden brown (not dark brown).
Sprinkle with rosemary & olive seasoning or fresh rosemary. Add everything else except apple slices and cover with lid.
Simmer over low heat until chops are tender. Add Apple Slices and simmer a further 10 mins.
Serve hot with mash, couscous or cooked noodles
Combine all the ingredients except the Georgie’s Boston Butt and the buns in a slow cooker and mix together with a spoon. Add the 2 pieces of Georgie’s Boston Butt and cover the slow cooker. Set for 8 hours on low.
After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Serve with toasted buns and cole slaw if desired.
4 - 6
Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.
Position 1 rack in center and 1 rack in top third of oven and preheat to 180°C. Line 2 large roasting pans with foil.
Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.
Serve with a fresh green salad and home made oven chips