Country Boy doesn’t do things by halves. If he is going to have a vegetable garden then it is going to be big, and if he is planting vegetables, he is planting a lot! Case in point is cabbages. We have oodles of them, and of course, you get a couple of meals out each one, so we have no hope of eating them all. Thankfully pigs love cabbages (ok, they will eat anything), so they get all the leftovers.
This recipe is designed to use up three of the things we have in abundance at the moment; pork, cabbage, and carrot. It’s one of those recipes best saved for Saturday night because it takes a while to prepare the pork, but it is soooo worth the effort! Better yet, it makes enough for two meals.
Pulled Pork
Ingredients
1 pork shoulder
2t paprika
2T brown sugar
2T white wine vinegar
100ml white wine
1/4 c tomato sauce
1T Worcestershire sauce
1T brown sugar
1t Dijon mustard
Method
1. Preheat the oven to 180*c
2. Mix together the paprika, brown sugar, and white wine vinegar. Rub the mixture all over the pork.
3. Place the pork on a raised rack on a baking tray and pour the white wine underneath. Cover the tray with several layers of foil.
4. Place in the oven, and immediately reduce the heat to 130*c.
5. Roast until the centre of the pork reaches 77*c. This may take a long time (6-8 hours). The longer it takes, the juicier it will be later.
6. Remove the pork from the oven and allow it to cool.
7. When the pork has cooled enough to touch it, cut all the meat off the bone, and then use your fingers or some forks to shred, or ‘pull’ the pork. Place the pork into a clean tin.
8. Mix the tomato sauce, Worcestershire sauce, brown sugar, and dijon mustard, and then mix it through the pork. Cover the pork and put it in the fridge for several hours (or over night).
9. Turn the oven on to 150*c.
10. Place the tray into the oven until the meat is hot.
11. Serve on a bread roll with some fresh coleslaw.
Apple Coleslaw
Ingredients
1/4 cabbage
1 carrot
1 green apple
2T mayonnaise
2T natural yoghurt
2t lemon juice
salt and pepper
Method
1. Finely shred cabbage.
2. Julienne the carrot and apple using a Japanese mandolin. If you don’t have a mandolin, you could grate them coarsely, use a knife to julienne them (cut into matchstick sized pieces).
3. Mix the mayonnaise, yoghurt, lemon juice, salt, and pepper together.
4. Mix all the ingredients together, and serve with the pulled pork.
