• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Smoky pulled pork and slaw recipe

  • 6servings
  • 5minutes

Add to MenuAdd to Calendar

Source: www.sbs.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 shoulder free-range pork (about 2 kg/4 1/2 lb) off the bone

  2. 250 ml (1 cup) dry cider or apple juice, plus extra as needed

  3. sea salt and freshly ground black pepper

  4. Dry rub

  5. 2 tbsp fennel seeds

  6. 1 tbsp black peppercorns

  7. 1 dried chilli or 2 tsp dried chilli flakes

  8. 2 chipotle or ancho chillies, chopped

  9. 2 garlic cloves

  10. tbsp coriander seeds

  11. tbsp cumin seeds

  12. 1 tbsp smoked paprika

  13. 2 tbsp brown sugar

  14. Barbecue sauce

  15. 400 ml (14 fl oz) tomato passata

  16. 1 tbsp Dijon mustard

  17. 2-3 tbsp golden caster or raw sugar

  18. 60 ml (2 1/2 fl oz) cider vinegar

  19. Coleslaw

  20. white cabbage, finely sliced

  21. 1 bunch (about 300 g/11 oz) radishes, finely sliced

  22. 4 spring onions, finely sliced

  23. 2 green apples, finely sliced

  24. 2 handfuls each of coriander and mint leaves

  25. 2 limes, juiced

  26. olive oil

  27. sea salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220˚C (425˚F/Gas 7). Grind the dry rub ingredients in a pestle and mortar until coarse. Remove the skin from the pork and discard or use for crackling.

  2. Sprinkle the pork generously with salt. Ina deep, flameproof casserole (with lid), heat a good glug of oil and when hot, brown the pork on both sides. Remove from the casserole and cover with the dry rub, making sure you get into all the nooks and crannies. Drain the excess fat from the casserole and return the pork to it. Pour the cider or apple juice over the pork.

  3. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140˚C (275˚F/Gas 1), cover and cook for a further 3 ½–5 hours or until the meat is soft and pulls apart easily. Top up with extra cider, juice or water if necessary.

  4. Remove from the oven. Take the pork out and place on a plate or board. Place the casserole over high heat and bring to the boil.

  5. Add the barbecue sauce ingredients and season to taste. Turn the heat down and leave it to bubble for 10–15 minutes, until it has thickened and reduced a little.

  6. Meanwhile, pull the pork apart with two forks so it is nicely shredded.

  7. Make the coleslaw by combining the cabbage, radishes, spring onions and apples. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste.

  8. Pour the barbecue sauce over the pork and serve with the coleslaw.

  9. SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

  10. Read about Emma Grazette’s spice journey through Oaxaca, Mexico.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback