Easy Barbecue Pulled Pork with Red Cabbage Slaw

Pulled pork appeared to be the food of the moment. You only have to look at all the American style diners and grill shacks popping up all over the place, along with the multitude of street food vans taking advantage of the trend in pulled pork rolls. I for one am loving it, and although this recipe takes a while to cook it requires very little effort and taste sublime! It has to be no.1 in comfort food recipes, as it ticks all the boxes – it’s meaty, sticky, messy, full of awesome flavours and fun to eat.  In fact I have a larger joint of pork in the freezer (thanks to the Christmas eve reduced stickers) and this recipe will be making another appearance to our dinner table next weekend when we have friends staying with us. It’s an impressive dinner to serve, without the kitchen stealing you away from your company for hours. I will also pre-cook the pork during the week and then just marinade it up when we’re ready to eat – I’m officially excited already!

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Serves 4

For the Pork

  • 750g pork shoulder
  • ½ tbsp. smoked paprika
  • ½ tbsp. mustard powder
  • 2 small red onions – halved
  • 3 bay leaves
  • Salt and pepper
  • 150ml water

For the Barbecue Sauce

  • 75ml ketchup
  • 1 ½ tbsp. red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp soft dark brown sugar

For the Slaw

  • ½ red onion – finely sliced
  • 160g red cabbage – finely sliced
  • 1 large carrot – grated
  • 1 apple – grated
  • 1 tbsp white wine vinegar
  • 2 tbsp light mayonnaise

To serve

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Pre-heat the oven to 140’C

Slice the pork skin with criss-crosses

Mix together the paprika and mustard powder with some salt and pepper and rub this all over the pork

In an oven proof dish, or lidded casserole pot, place the onions and bay leaves on the base of the pan and pour the water in.

Rest the pork on top of the onions, cover with either a lid or foil and then bake in the oven for 3 hours.

Once cooked – remove the skin (it makes great crackling) and pull the pork apart into chunks.

Mix together the ingredients for the barbecue sauce

Spread the pork out into a roasting dish and coat in the sauce

Return to the oven for another 30-40 minutes.

While the pork is cooking mix together the ingredients for the coleslaw and put together your chosen sides.

Plate up and enjoy.

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18 thoughts on “Easy Barbecue Pulled Pork with Red Cabbage Slaw

  1. Nice pictures! I would recommend a note about cooking a larger butt, blade or shoulder and freezing the leftovers for another use; it is hard to find a 1 1/2 lb shoulder. I was excited to see the title as “barbecue pulled pork” but disappointed to find out that it is oven-roasted and not done on the barbecue. Keep up the great work!

  2. Maybe on your side of the Atlantic it is hard to find, but in the UK we have proper butchers who cut pieces for you and you can have what you want. It’s when I am in the butchers that I miss England the most. It’s hard, but not impossible, to explain what you need in Catalan or even Spanish. They do, however, do much more “prep” than butchers in the U.K. scoring cleaning, trimming and chopping and slicing meat cuts for you.

  3. Pingback: Veggie Packed Chorizo Chilli | Homemade With Mess

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