Ingredients
BLACK WILD RICE
Olive oil spray
2 cups cooked wild rice
4 garlic cloves, crushed
8 spring onions, finely chopped
2 red capsicum, deseeded and chopped
1/3 cup slivered almonds
SLOW COOKED PULLED PORK
2-3kg pork shoulder
1 tsp smoked paprika
1 tsp curry powder
1 tsp turmeric
1 tsp oregano
½ tsp cayenne pepper
1 tsp salt
1 tsp pepper
1 tbsp pure maple syrup
1 onion, thinly sliced
Method
PULLED PORK: Remove any excess fat from the pork. In a bowl, combine smoked paprika, curry powder, turmeric, oregano, salt, pepper and cayenne pepper. Add maple syrup until the rub becomes sticky. Spoon or brush marinade all over pork. Lay the onion in the bottom of a slow cooker bowl. Place pork on top, put lid o ad cook on low heat for 6-8 hours. Once cooked, transfer to a plate and let it rest for 10 minutes, then you can start pulling it apart to serve. Pull pork off the bone using two forks and store any leftovers for 3-4 days in an airtight container in the fridge. WILD RICE: For the wild rice Spray a frying pan with olive oil and heat over medium heat. Add the garlic, spring onions, capsicum and almonds, and stir fry until all ingredients are warmed through. Add to wild rice in a bowl and mix. Place rice in a bowl and top with a serving of pulled pork about the size of your fist.
