This recipe is an absolute winner and all the prep is up front so great for entertaining. I normally serve this as a main event in either toasted ciabatta buns or soft taco’s. Just layer a little aioli over your choice of bottom and you are ready to build your meal. Serves 6 comfortably for dinner with the possibility of leftovers…. but there never is in our house!
Spicy Pulled Pork
- 1 New Zealand pork shoulder roast, bone in approx 2kg
- 2 tablespoons smoked paprika
- 2 teaspoons fennel seeds
- 1 teaspoon chilli powder or 1 dried chilli finely chopped
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon cayenne pepper
- generous amount of salt and freshly ground black pepper
- Either 2 cups of apple juice or 1 cup of apple cider vinegar and 1 cup of water, plus more on tap to ensure pork doesn’t dry out.
- 1/2 cup of your favourite tomato or barbecue sauce
24-36 hours prior to serving place the pork shoulder into a baking dish. Mix together all the ingredients for the spicy dry rub and massage into the shoulder. Once the pork is covered in the rub season a little more salt over the skin then place in the fridge uncovered. This is to remain in the fridge until 8 hours prior to when you wish to serve.
Preheat oven to 140c. Pour the 2 cups of apple juice or 1 cup of apple cider vinegar and 1 cup of water around the pork. Place the pork in the oven and slow cook for 7 hours. Make sure you check on the pork every now and then and add more liquid when required as this helps prevent the pork from drying out. There should always be at least 2cm of liquid around the pork at all times.
After 7 hours your pork will be melting off the bone. Transfer the pork to a board to cool slightly. Pour all the left over spicy juice into a saucepan. Bring the juice to a simmer and add your favourite tomato or bbq sauce. While that’s simmering grab your tongs and a fork and begin shredding the pork into long thin pieces, it should easily pull away from the bone.
Once you have finished shredding the pork, discard the bones then add the sauce back into the pork and mix until well combined. Serve immediately with apple slaw, avocado, chillies, crackle, coriander and pickled onions all inside inside toasted ciabatta or soft taco’s.
Recipe adapted from Foodlovers Perfect Pulled Pork
If you are entertaining you can prepare all of the ingredients hours in advance then just toss through the mayo close to serving to avoid soggy slaw. Just make sure you do put the lemon juice through to prevent your apples from going brown.
- 1/4 purple cabbage, chopped
- 3 apples, grated
- 2 carrots, grated
- 1 small red onion, grated
- 1 clove garlic, crushed
- handful of fresh herbs, namely coriander, parsley, basil or mint
- zest and juice of 1 lemon
- 1/2 cup of your favourite mayo
- salt and pepper to taste
Place all ingredients except the mayo into a large mixing bowl and toss until well combined. Add the mayo and gently stir through the slaw. Season to your liking then serve with the pulled pork or use as a refreshing side dish to any meal.