Pulled apple cider pork with slaw.
Cook time: 4 hours | Prep time: 25 mins | Serves: 6
Ingredients.
Apple cider pork.
2.3kg boneless roast pork shoulder
1 tablespoon smoked paprika
1 tablespoon peppercorns
1 tablespoon mustard seeds
1 tablespoon cumin powder
1 tablespoon of salt
1 onion chopped roughly
1.5 cups of apple cider vinegar
2 cups of chicken stock or leftover roast juices/stock
Slaw.
½ red cabbage, small
½ savoy cabbage, small
1 bunch mint leaves, washed and leaves picked
1 apple, large pink lady
Slaw dressing.
¼ cup apple cider vinegar
½ cup extra virgin olive oil
1 tablespoon of honey
1 tablespoon of seeded mustard
Salt and pepper to taste
Serve with whole egg mayo and lime wedges.
Method.
1. Preheat oven to 150°C fan forced (300°F). In a large heavy-based casserole pot place the boneless pork shoulder onto the base with the skin side down. Drizzle with olive oil.
2. Sprinkle the pork with paprika, peppercorns, mustard seeds, cumin powder, salt. Massage the spices into the meat and then turn pork over so it’s skin side up. Massage skin with excess spices from the pot.
3. Pour apple cider vinegar and stock around the pork and place lid on.
4. Place into a 150°C oven for 4 hours.
5. Shred red cabbage, savoy cabbage, and chop mint. Cut the apple into batons and combine in a large serving bowl. Add mint leaves to the bowl.
6. In a jar add apple cider vinegar, oil, honey, seeded mustard, salt, and pepper. Tighten the lid and shake well.
7. Pour dressing over the slaw and mix through. Set aside ready to serve.
8. Take the lid off the pork when you’ve tested it with tongs to see if meat falls apart. Place the oven onto the grill setting. Grill skin to crisp up for 15 minutes depending on how high the grill.
9. Take the pork out of the oven. Use tongs to pull off the crispy pork skin and lift or pick out pork meat, shred in a serving bowl/dish. With a ladle and a sieve pour 2 ladles onto shredded pork.
10. Serve shredded pork with slaw, lime wedges, mayo on a brioche bun, tortilla wraps, and on its own.
Tips:
Make sure the skin is out of the liquid when you are grilling the skin to crisp up.
Use a mandoline to finely slice all the vegetables for the slaw.
Drain the pork liquid and freeze. Great to use as an added layer of flavour for slow-cooked meat like lamb or more pork.
If you love coriander use 1/2 bunch of mint and 1/2 a bunch of coriander for the slaw and some to garnish the pork.
