Serves 6
270 min
Pulled Pork with Spicy Coleslaw
Recipe GLPR45a4c6c666acf8
Tender, slow-roasted pork shoulder seasoned with chilli flakes and mustard, shredded into succulent pulled pork and paired with a vibrant, zesty coleslaw made from fresh cabbage, carrots, and red onions dressed in a spicy lime-infused mayo sauce.
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Ingredients
Oil, for greasing
2 kg Pork shoulder
1 tbsp Chilli flakes
1 tbsp Whole grain mustard
Salt and freshly ground black pepper
200 ml White wine vinegar
250 ml Cider
3 Onions, finely sliced
6 cloves Garlic cloves, sliced
½ head White cabbage, finely chopped
2 Carrots, grated
2 Red onions, finely sliced
1 Red chilli, seeds removed, finely chopped
175 g Mayonnaise
1 Lime juice
1 tbsp Soy sauce
Soft white bread rolls
Ready-made barbecue sauce
Directions
Preheat your oven to 170°C (150°C fan-forced).
Lightly oil a large baking tray. Place the pork shoulder on the tray.
In a small bowl, combine the chilli flakes, whole grain mustard, salt, and black pepper. Rub this mixture evenly all over the pork shoulder.
Pour the white wine vinegar and cider around the pork. Scatter the finely sliced onions and garlic cloves over and around the meat.
Cover the tray tightly with baking paper, then wrap the entire tray with foil to create a sealed packet. Roast for 3 hours.
Carefully remove the foil and baking paper. Return the pork to the oven uncovered and roast for a further 1 hour until the meat is very tender and easily shreds.
Remove the pork from the oven and let it cool slightly. Using two forks, shred the meat into small, bite-sized pieces, discarding any bones or tough connective tissue.
For the coleslaw, combine the chopped white cabbage, grated carrots, sliced red onions, and finely chopped red chilli in a large mixing bowl.
In a separate small bowl, whisk together the mayonnaise, lime juice, and soy sauce until smooth and well combined. Pour this dressing over the coleslaw and toss thoroughly until all vegetables are well coated.
To serve, arrange the pulled pork on serving plates alongside generous portions of the spicy coleslaw. Serve with soft white bread rolls and barbecue sauce on the side for guests to customize to their taste.
