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Pulled pork, served with coleslaw & gherkins
| Prep-time | Bake-time | |
|---|---|---|
| 20 min | 3 hours 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 6-8 people |
INGREDIENTS
- For the pulled pork
- 1 foodhaus Pork Neck 2.5kg
- 3 tbsp soft brown sugar*
- 2 tbsp foodhaus diced onions
- 2 tbsp Ardo diced garlic
- 1 tbsp Sweet smoked paprika
- 1 tsp ground cumin*
- 1 tsp Maldon sea salt flakes
- 1 tsp Maldon perfectly crushed pepper
- 2 tbsp vegetable oil*
- 350ml Pivo Blondie beer
- For the coleslaw
- 1 cup white cabbage, shredded *
- 1 large carrot, peeled and grated*
- 1 apple, grated*
- ½ cup Develey mayonnaise
- ½ lemon juice*
- ½ tsp Maldon sea salt flakes
- ½ tsp Maldon perfectly crushed pepper
- To serve
- 1 small red onion, sliced*
- 5-6 Uncle Yiannis gherkins, sliced
- Develey barbecue sauce
METHOD
1. Preheat the oven to 200°.
2. For the coleslaw mix all the ingredients in a large bowl. Place in the fridge until needed.
3. In a blender add soft brown sugar, onions, garlic, paprika, cumin, salt and pepper, and blend until combined. Rub all over pork shoulder.
4. Heat oil in a large oven pan over medium-high heat.
5. Add the pork and sear on all sides.
6. Pour beer around the pork and cover with a lid. Transfer to the oven and cook until the pork is beginning to turn tender, for about 3 hours. Remove the lid and cook until the pork is very tender and pulls apart easily with a fork.
7. Remove pork from the casserole and let it rest.
8. Shred pork using two forks.
9. Serve pulled pork with coleslaw, barbecue sauce, red onions and gherkins slices.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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NUTRITIONAL INFORMATION
758kcal
46.7g
60%
15.1g
75%
38.6g
14%
24.6g
41.4g