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Southern-style pork & slaw recipe

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    Source: www.channel4.comReport recipe

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    Nutrition Info . . .

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

    Ingredients Jump to Instructions ↓

    1. Half a shoulder of pork, neck end with bone in (approx. 5kg), the best quality you can afford

    2. Olive oil

    3. 2 heaped tsp smoked paprika, plus a little extra for sprinkling over

    4. A handful of fresh mint

    5. 1 or 2 fresh red chillies

    6. 6 tbsp olive oil

    7. 3 tbsp red wine vinegar

    8. 1/2 a white cabbage, finely sliced

    9. 1 red onion, peeled and coarsely grated

    10. 3 carrots, peeled and coarsely grated

    11. 2 big handfuls of collard greens or spring cabbage, washed and spun dry

    12. 3 crunchy apple s, very finely sliced

    13. Sea salt and freshly ground black pepper

    14. 2 tbsp mayonnaise

    15. Extra virgin olive oil

    16. Cayenne pepper

    17. 4-5 tbsp red wine vinegar

    Instructions Jump to Ingredients ↑

    1. How to make Southern-style pork and slaw 1. Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160C/320F/gas 3. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150C/300F/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small and medium-sized pieces. Cover with foil until needed.

    2. To make your coleslaw, finely slice your veg and apples or use a food processor or box grater. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you've got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat.

    3. Pick your mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile onto a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

    4. Wine suggestion:

    5. Italian red - a Rosso di Montalcino from Tuscany Peruse more 4Food pork recipes:

    6. Warm salad of apple and pork Grilled pork chops Pork steaks with stroganoff sauce Pork goulash with paprika Pork pasta with lemon, chilli and peas

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