Smokey pulled pork with gumbo vegetables

6 Servings


55 MIN


15-30 mins


20 MIN



Bottle 400ml F. Whitlock & Sons Texan BBQ marinade

500 g

Pork fillet or belly

1 litre

Of chicken or vegetable stock (low salt)

1/2 cup


50 g


1 cup

Diced brown onion (thickens it)

1 cup

Chopped and deseeded green capsicum

1 cup

Diced carrot

1 cup

Chopped celery

60 g

Finely chopped jalapeno (complementary flavour / flavour carrier)

2 tbsp

Minced garlic


Cans diced tomatoes


Bay leaves


Salt and pepper

120 g

Cooked brown rice


Fresh coriander for garnish (optional)


Step 1

Place bottle of the marinade in a large pot with pork and stock. Mix and on the stovetop simmer for 30 mins. Take off heat Keeping the sauce/ stock in the pot take out the pork and shred with a fork, once shredded place pork back into the liquid and set aside.

Step 2

To make a roux, stir flour and butter in a casserole pot over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir. Stir continuously for at least 3 to 6 minutes, until mixture turns a dark caramel colour. Add ½ cup of water and stir till combined.

Step 3

Add onions, capsicum, carrot, celery, jalapeno, and garlic. Cook, frequently stirring, until vegetables are tender, about 5 minutes. Add tomatoes, bay leaves and smoked paprika and stir.

Step 4

Now slowly pour in pork and liquid into the vegetable pot. Bring to a boil. Reduce heat and simmer 15 minutes. And discard bay leaves—season to your liking.

Step 5

Serve Pork Gumbo with cooked brown rice and (optional Garnish with coriander)