Recipe type: Main
Prep time: 10 mins
Cook time: 5 hours 30 mins
Total time: 5 hours 40 mins
Serves: 6 - 8
Imagine soft, moist, tender pork with a delicious piquant sauce and spicy, crunchy slaw in a freshly baked roll, oh this is a feast of dreams. This recipe does take some slow cooking to reach the desired texture and taste, although is well worth the time. Treat your family and friends to pulled pork and spicy slaw rolls this bonfires night, and banish the incomparable burgers and sausages...
- For the Pulled Pork:
- 2kg pork shoulder
- 2 tbsp hot smoked paprika (pimenton)
- 1 tbsp ground cumin
- 1 tbsp Garlic powder
- 1 tbsp onion powder
- 1 tbsp sea salt
- 1 tbsp ground white pepper
- 5 tbsp brown sugar
- 1 tsp English mustard powder
- 300ml apple cider
- 100ml water
- 1 tbsp tomato puree
- 1 tbsp cider vinegar
- 1 tsp Worcester sauce
- For the Spicy Slaw:
- Half a red cabbage, finely sliced
- 1 large carrot, grated
- 1 red onion, finely sliced
- 1 inch knob of ginger, grated
- 1 birdseye chilli, seeds removed & finely chopped
- 2 tbsp mayonnaise
- 2 tbsp garlic mayonnaise
- Juice of half a lime
- 1 tbsp soy sauce
- tsp castor sugar
- 1 heaped tbsp chopped coriander
- Thoroughly mix all of the ingredients for the spicy slaw together in a large bowl and allow to rest so that all of flavours meld.
- Remove the rind from your shoulder of pork, just leaving a thin layer of fat. Leave your pork out of the fridge so it reaches room temperature.
- Preheat the oven to Gas Mark 2/150c/300f.
- Mix together the hot smoked paprika, cumin, garlic, mustard and onion powder with the salt, pepper and 4tbsp of the brown sugar to make up your spice rub.
- Rub the spice mix all over your pork really massaging it in well.
- Add the cider and water to a large baking pan with metal rack. Place the pork on the rack and cover in parchment paper and then baking foil, sealing tightly.
- Bake in the oven for four hours, then uncover and cook for 1 more hour. The pork should reach a temperature of 88c/190f.
- Once cooked, remove the pork and allow it to rest in a warm area, loosely covered with foil or a clean tea towel.
- Pour the juices from the baking pan into a bowl and allow to cool slightly, so that the fat rises to the top. Skim off the fat and discard.
- Pour the juices into a saucepan and add the tomato puree, Worcester sauce, cider vinegar and the remaining 1 tbsp of brown sugar. Bring to the boil and then simmer rapidly over a medium heat for 30 minutes.
- Use two forks to pull your tender pork apart into chunks, place on a large serving plate or dish and top with the reduced sauce – delicious!
Recipe by Gourmet on the Go! | The Essex Gourmet Blog at http://www.essexgourmet.co.uk/blog/index.php/pulled-pork-and-spicy-slaw-recipe/