Ep 191 - I Love a Reunion

Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 191

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show we talk about;

• The 2021 AFL Grand Final
• Four weeks of lockdown and counting in Victoria
• Our favourite Melbourne places
• Corrie's Crush of the Week - Kate Middleton
• Gorgette Heyer and why we love Regency Romance
• Restoration Australia on ABC TV - Sunday at 7.30pm
• Clem's amazing Pulled Pork Tacos (see recipe below).
• Caro's frustration with online forms
• Paul Auster and what makes a great celeb interview
• Bennifer's reunion
• Bedtime procrastination

In the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of great beers for us.

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Pulled Pork Tacos by Clem Donohoe

Ingredients:

• 1-1.5k of boneless pork shoulder salted liberally 1hr before cooking
• Olive oil
• 1 white or brown onion, quartered
• 3-4 garlic cloves, crushed
• 2-3 fresh bay leaves
• 1 tbsp cumin seeds
• 1 tbsp dried oregano
• 1 cinnamon quill
• 1/4 good quality Sherry vinegar
• 3 cups water (or more if needed)

Method

1. Preheat your oven to 140-celsius fan-forced.
2. Heat 2tbsp olive oil in an oven friendly, cast iron pot over medium-high
3. Add pork shoulder and brown on all sides (2 mins each side). Remove from pot.
4. Add 1-2tbsp more olive if needed, and add in onion and garlic.
5. Once the onion and garlic are browned slightly, add in your spices and Sherry vinegar to deglaze. Careful as the pot may spit.
6. Turn heat to medium-low and carefully add your pork back in, followed by 3 cups of water. Add more water if the pork isn't half-submerged already. Season with some salt & freshly cracked pepper.
7. Pop the lid on and move to the oven
8. After 3 hours, remove the pot from the oven and carefully pick out the cinnamon and bay leaves. Transfer the pork to a big plate and with two forks, shred the meat. This should happen with little to no effort. Once all shredded, ladle over some remaining liquid.
9. Serve with tacos, salsa (pineapple is great!) and shredded cabbage. Enjoy!

*If in a rush, crank the oven to 170 for 2hrs instead of 3.

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