Texan Pulled Pork and Beans with Cheese Dumplings

  • Clock Icon Prep 20 mins Cooking 3 hours
  • Dinner Icon Serves 6

You can make this tart using any combination of roasted vegetables. Use whatever you have at hand. This is the best pastry.

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Ingredients

  • 1 brown onion
  • 3 cloves garlic crushed
  • 400g can diced tomatoes
  • ½ cup chicken stock
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoon sweet paprika
  • 1 tablespoons Dijon mustard
  • ½ cup red wine vinegar
  • 1.2 kg pork scotch fillet

For the dumplings

  • 2 cups The Healthy Baker Self Raising Flour
  • 60g butter, cut into cubes
  • ½ cup grated vintage cheddar
  • ¾ cup milk

Instructions

1

Preheat oven to 160°C/140°C fan-forced.

2

Combine onion, garlic, tomatoes, stock, sugar, Worchestershire sauce, paprika, mustard and vinegar in a large oven-proof casserole dish.

3

Add pork, spoon over cooking ingredients and cover tightly.

4

Bake for 3 hours or until very tender. Season to taste with salt and freshly ground black pepper.

5

Remove pork from dish and set aside in a warm place while you make the dumplings.

6

For the dumplings: place flour and butter in a large bowl.

7

Using fingertips, rub the butter into the flour until mixture resembles breadcrumbs. Stir in the cheese.

8

Make a well in centre of flour mixture and stir in enough milk to make a soft, sticky dough. Add a little more milk if necessary.

9

Increase oven heat to 200°C/180°C fan-forced. Using floured hands, roll dough into 16 dumplings about the size of a walnut.

10

Arrange dumpling, about 3cm apart, on top of cooking liquid left in the casserole.

11

Bake, uncovered for 15-20 minutes or until dumplings are fluffy and cooked through.

12

While the dumplings are cooking, transfer pork to a clean chopping board.

13

Pull into large shreds using 2 forks. Serve with cheese dumplings.

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