This juicy, delicious and tender pulled pork will blow your guests away. Served with the crunchy, sweet, sharp, tangy Blue Cheese and Cranberry Slaw will leave everyone wanting more... Yum, Yum, Yum!!
INGREDIENTS
Marinade:
- 30ml honey
- 30ml Worcestershire sauce
- 10ml smoked paprika
- 30ml olive oil
- 5 cloves of garlic, roughly crushed
- 4 sprigs thyme
- 4 sprigs rosemary
- pinch of salt
- pinch of pepper
- 250ml white wine
- 1kg pork shoulder
BBQ Sauce:
- 60ml tomato sauce
- 60ml BBQ sauce
- 30ml Worcestershire sauce
- 15ml soy sauce
- 60ml demerara sugar
- 15ml honey
The Slaw: 500ml green cabbage, chiffonaded
- 125ml grated carrot
- 250ml mayonnaise
- 30ml sugar
- 5ml prepared horseradish
- 2.5ml mustard powder
- 2.5ml white pepper
- Pinch of salt
- 100g blue cheese, crumbled
- Packet of dried cranberries, reconstituted in boiling water
METHOD
- Put the pork into an oven tray. Start by scoring the pork along the skin as if making crackling.
- Mix all the marinade ingredients together in a bowl then cover the pork in the marinade. Rub the sauce and the garlic into the scored slits in the meat and leave to marinate overnight.
- Meanwhile mix everything for the slaw except the cabbage into a bowl to combine. Add to the cabbage, mix well, and place in fridge for flavours to infuse.
- To make the BBQ sauce, place all the ingredients into a small saucepan and gently heat. Set aside to cool.
- The next day preheat the oven to 240°C. Put the pork into the oven for 20 minutes or until it gets a great colour. After 20 minutes take the meat out, cover it in tin foil and put it back into the oven at 140°C for 4-5 hours to slow roast, it should pull from the bone and be lovely and tender.
- Use 2 large forks to pull the pork meat apart. Serve the pulled pork generously topped with BBQ sauce and slaw.
Stylist: Lisa Clark | Photographer: Warren Heath