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STICKY MEXICAN SUGAR-FREE PULLED PORK

December 8, 2017
Fork tender and delicious whilst skipping all the sugar and delivering on all the flavours.

Don’t let the cooking time discourage you – the longer this dish is left to simmer, the more luscious and tender your sauce and pork will be. You’ll also end up with a delicious, sugar-free, healthy Mexican style sauce that will have everyone coming back for more. Serve with a selection of salads, corn chips, burritos, natural yoghurt, wraps or crusty bread rolls.

Warning: Serviettes needed for sticky fingers!

STICKY MEXICAN SUGAR-FREE PULLED PORK

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 702.6 (3513)
  • Carbs: 2.8 (14)
  • Fat: 52 (260)
  • Protein: 57.8 (289)
  • Sodium: 237 (1185)
  • Sugar: 2.4 (12)
  • Serves 4-6

INGREDIENTS

  • 1.2 kg piece of pork scotch fillet, cut into thick slices
  • 2 tbsps oil
  • Freshly ground black pepper and salt flakes
  • Freshly squeezed juice and grated rind 1 large orange
  • 2 cups chicken stock
  • 2 tsp each ground ginger, cumin and cinnamon
  • ½ – 1 tsp or to taste chilli powder or cayenne pepper
  • 1 tbsp (18g) Nuvia Sweetener

METHOD

  • 1. Smear the pork slices well with the oil, salt and pepper until coated.
  • 2. Brown all over in a hot frying pan until golden brown, remove from pan.
  • 3. Deglaze the pan with the orange juice, rind and chicken stock and bring to the boil, stirring to remove all the bits from the bottom of the pan.
  • 4. Add the spices, vinegar and Nuvia. Simmer for 5 minutes.
  • 5. Return the pork (and any of the juices) to the pan. Cover partially with a lid and simmer 5 –6 hours or until meat is tender. Remove the meat from the sauce and keep warm.
  • 6. Boil the sauce uncovered for 5 minutes or until thickened.
  • 7. Pull the pork with two forks into tender strips or pieces. Drizzle a little of the sauce over the meat to serve. Serve any extra sauce on the side.
 

TIP

Serve with salad, corn chips, taco shells or warmed bread rolls.

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