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 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 enjoy every 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 a large piece of pork neck. Unsure what I was going to do with it, the lady suggested pulled pork. I did not own a slow cooker so the oven was the next best way to prepare this. At home, I brought together an array of spices that I loved and hoped for the best.
The result? My family loved it. My son said to me if he could marry food, this would be the meal of his dream! LOL
When you look at the recipe, you may think this is a lot of meat to cook, I 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 the following day.
Spiced Pulled Pork with Red Cabbage and Apple Slaw
Serves 6
Prep
Cook
Spiced Pulled Pork:
1.8kg pork neck
250ml water
6 celery sticks, cut in half
4 tbsp extra virgin olive oil
1 chilli, thinly sliced
2 tsp dried oregano
1 tsp sea salt
½ tsp pepper
½ tsp ground garlic
½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika
To garnish:
Fresh parsley leaves
Lime
Slaw Salad:
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 tbsp honey
(optional to add toasted sesame seeds)
Instructions for Pork:
In a bowl combine all the spices, EVOO, and the chilli. Combine well and set aside.
Prepare a deep dish with baking paper and place on top the celery sticks for the pork to lay on.
Pat dry the pork neck with a paper towel and place it 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 the base of the dish. Cover pork with a sheet of baking paper to prevent it from drying and then cover the baking dish with baking foil. Tightly secure around edges not allowing steam to evaporate.
Bake at 170°C fan forced / 190°C conventional oven / 375°F for 4 hours 30 minutes. Do not lift the foil at any point to check, as it will allow the steam to evaporate.
(scroll further down to view images of the process and how to make the slaw)
Instructions for Slaw:
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 the pork is ready place it onto a platter and using a fork shred it into pieces. Collect some of the stock at bottom of the baking tray and pour over the pork or alternatively make it into a gravy (simply add corn flour and bring to boil until it thickens).
Squeeze fresh lime juice all over and garnish with parsley leaves.
Serve with Slaw Salad.
