Flavorful pulled pork served on top of refreshing coleslaw, a great low-carb summertime recipe!
Ingredients
2 1/2 kg
Pork shoulder, whole, lean
6 tbsp
Olive Oil, Extra Virgin
(for pork)
2 tsp
Salt and pepper
(each)
2 tsp
Paprika, smoked
1/2 medium head
Green cabbage
1/4 medium head
Red cabbage
1/2 fruit
Pineapple
3 medium
Carrots
2 tbsp
Mayonnaise
1/2 cup
Olive Oil, Extra Virgin
1/4 cup
Red wine vinegar
(optional)
1/2 cup
Mint, fresh
2 pepper(s)
Red chili pepper (also chile or chilli)
(optional)
3 tbsp
Red wine vinegar
Instructions
Preheat the oven to 220°C/428°F.
Score the pork skin ~1cm deep and drizzle the olive oil over the pork.
Season with salt, pepper and paprika, rubbing them into the skin.
Place the pork in a roasting tray and place it in the oven immediately lowering the temperature to 160°C/320°F. Cook for 4 hours, basting occasionally with the juices in the tray.
After 4 hours reduce the temperature to 150°C/302°F for another 2 hours or until you can pull the meat apart very easily.
Remove the crackling and fat as you pull all the pork apart.
Prepare the coleslaw: finely slice the pineapple and cabbage. This can be done using a food processor. Putting it all into a bowl season with salt and pepper. Add the mayonnaise, a drizzle of olive oil and red wine vinegar to desired taste.
Chop mint leaves, deseed and finely chop the red chillies if using. Mix together and add some olive oil and red wine vinegar. Add a pinch of salt to the mix and add to the tray of pulled pork. Mix this all together.
