I am not going to lie, this recipe requires a little bit of time and love. But it is ENTIRELY worth it! So keep reading and TRY IT! Your family and friends will love you for it.
During our visit back home at Christmas, my mum made a lip-smackingly-good pulled pork in a bun served with a delicious coleslaw, which we devoured after a bracing walk around Bewl Water on New Years Day. So it seemed only fitting that I tried to recreate this North American classic during her most recent visit to us, and now dedicate the recipe to her as she flies back over the Altantic as I type…
Slow Cooked Pulled Pork
Serves approximately 8 people
7-800g rolled boned pork shoulder
1 tsp dried thyme
Salt and pepper
1 tsp ground cinnamon
1 red onion, diced
2 carrots, peeled and diced
3 sticks of celery, washed and diced
2 cloves of garlic
1 sprig of rosemary, chopped
1 small can of tomato purée
1 large can of chopped tomatoes
1 can of black beans, drain and rinsed
1 large glass of red wine
1 glug of Worcestshire sauce
Preheat your oven to 160c or 320c.
In a large casserole, heat some Olive oil to a high heat on top on the hob. Leaving the string on, season the surface of the pork with the thyme, salt and pepper and cinnamon and carefully place it into the casserole, turning every few minutes until browned on all sides. Remove the pork from the casserole and set aside.
Reduce the heat under the casserole to medium and add the onions, celery, carrots, garlic and rosemary to the dish to soften and colour. After about 10 minutes, add the tomato purée and cook out for a few minutes. Add the chopped tomatoes, Worcestshire sauce, black beans and vino before bringing to a simmer. Taste and season with salt and pepper.
Return the pork to the casserole and submerge in the tomato and wine juices. Depending on the shape of the pork, you might want to add a little veggie or chicken stock to the dish to ensure that the meat is almost covered. Put the lid on the casserole and pop in the oven for 4 hours. Half way through the cooking time, turn the pork in the casserole to keep in drying out on top.
When the cooking time is complete, remove the strings from the pork. Using two forks, pull the meat apart.
It will be so tender that this will really take no effort at all! Combine the pulled pork with the veggie tomato bean mixture and heat gently on the hob until ready to serve.
For the coleslaw, again to serve 8
1/4 white cabbage, shredded
3 large carrots, peeled and grated
3 celery sticks, finely chopped
1/4 red onion, finely sliced
3 spring onions, washed and sliced
1 handful of fresh mint, sliced
1 handful cashew nuts
Assemble the above on a large dish and toss with a good sharp dressing. I would suggest combining together the following…
1 tbsp Dijon mustard
2 tbsp red wine vinegar
3 tbsp Olive oil
Salt and pepper
Use a good ‘bun’ to bring the meal together. I used a delicious multigrain ciabatta roll, split in half, toasted on the inside and then buttered. Load in the pork…
And then top with the tossed coleslaw…
Just ridiculously good. Everyone in the family with love to get their chops around this one!
Check back tomorrow for how I served the leftover pork! Dead simple with absolutely minimal effort, but so much more than just ‘leftovers’…