Easy Spiced Pulled Pork with Red Cabbage and Apple Slaw
There are recipes that may take a while to cook but only take a few minutes to prepare and this Easy Spiced Pulled Pork is just that recipe. Combine the spices, rub it onto the pork and then bake it. That’s it. If you are at home while this is slowly roasting, be prepared for a hit of that juicy aroma that will linger through the house. It may tempt you to open the oven door, have a peek and maybe even grab a fork to pull off a piece but I beg you to leave it alone and be patient. Once cooked and out of the oven you will be groaning with pleasure with every shovelled mouthful. Trust me.
This is how it all began. I came across an organic butcher at my local farmers market a few weeks ago and decided for the first time to buy such a large piece of pork neck. Unsure what I was going to do with it, the lady I bought it from suggested pulled pork. I didn’t have a slow cooker so the oven would be the next best way to prepare this and so I went home, put together a whole heap of spices I loved and hoped for the best. Well, my family went nuts over it. My son said to me if he could marry food, this would be it! Well, his future partner better be a good cook is all I can say about that! Suffice to say, it was phenomenal.
Now if you are thinking this is a lot of meat to cook, I would suggest you don’t worry about that as any leftovers can be turned into Pulled Pork and Slaw burgers the next day. Nothing better than cooking and the leftovers can be created into a whole new meal! Great for lunch, dinner or even freeze the pork in an airtight container for up to 3 weeks.
So it’s time to cook! My advice is, if you can support sustainable farming and buy organic meat, please do so. Not only are we supporting animal health and welfare but we are helping mother earth. I am completely aware that organic food is expensive, so the way we go about it is choosing a select few items that we buy organic, for example, potatoes, onions, carrots, apples, pork, chicken, beef and milk. Others choose a different variety of organic foods.
Both animals and plants that live and grow on organic farms are exposed to clean, chemical free grazing that helps keep them naturally healthy and resistant to illness.
Well thank you for reading this far and I hope you love this recipe as much as we do! The taste, smell and texture is absolutely divine! Enjoy x
Easy Spiced Pulled Pork:
1.8kg pork neck (preferably organic)
½ bunch celery or top of celery stalks
3 tbs extra virgin olive oil
1 chilli, thinly sliced
1 tsp dried oregano
½ tsp sea salt
½ tsp pepper
½ tsp ground garlic
½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika
Fresh parsley leaves
½ small red cabbage, shredded
2 granny smith apples, thinly sliced into sticks
1 large carrot, grated
3 green onions, sliced
1 ½ tbs apple cider vinegar
¼ cup extra virgin olive oil
2 tbs honey
(optional to add toasted sesame seeds)
In a bowl combine all the spices, EVOO and chilli. Mix well and set aside.
Prepare deep dish with baking paper and place on top the celery sticks for the pork to sit on.
Pat dry the pork neck with paper towel and place onto celery. Pour and rub the prepared spice and oil mix all over the pork neck allowing juices to fall over the celery.
Pour water into base of dish. Cover pork with a sheet of baking paper to prevent from drying and then cover baking dish with baking foil. Tightly secure around edges not allowing steam to evaporate.
Bake at 160C fan forced for 5 hours. Do not lift foil at any point to check, as it will allow the steam to evaporate.
To prepare salad: In a bowl dissolved the honey into the apple cider vinegar. Add the EVOO and then whisk. In a serving bowl add all the ingredients and combine well. Pour over the dressing and garnish with sesame seeds.
Once pork is ready place onto platter and using a fork shred into pieces. Collect stock in bottom of baking tray and serve as gravy (optional to add corn flour and thicken but I serve it as it is or pour it over the pork once I have shredded it)
Squeeze fresh lime juice all over and garnish with parsley leaves. Serve with Slaw Salad.