We had some good friends round for dinner on New Year’s Eve. Adam and I cooked some pulled pork and everyone tucked in.
For the pulled pork
Oil, for greasing
3 Bay Leaves
2 Onions (finely sliced rings)
4 cloves Garlic (sliced)
2kg Pork Shoulder
1 Green Chilli (finely chopped)
2 tsp Paprika
1 tbsp Mustard
Splash of Beer
Salt and freshly ground Black Pepper
200ml White Wine Vinegar
For the coleslaw
1 Red Cabbage, (finely chopped)
2 large Carrots (grated)
1 Leek (finely sliced)
6 tbsp Soured Cream
2 tsp Wholegrain Mustard
salt and freshly ground black pepper
Soft White Bread Rolls
Preheat the oven to 170C/340F/Gas 3.
I prepared the pulled pork the night before, oil a deep sided baking tray and place the onions, garlic and bay leaves in the bottom.
Mix together the chilli, paprika, mustard, beer, salt and pepper, then rub the mixture into the pork shoulder. Put the pork into the baking tray on top of the onions, etc. Cover with foil and leave in the fridge overnight.
Remove from the fridge a few hours before cooking and pour the vinegar and cider over, so the pork can sit and soak up the liquid.
Cover the baking tray with parchment paper, then foil and wrap to form a seal. Place into the oven to roast for 3hours. Remove the parchment and foil, then roast for another hour.
Leave to rest, then ‘pull’ the pork by shredding the meat into small pieces with two forks.
For the coleslaw, chop/grate the cabbage, carrot and leek, lightly salt the vegetables and leave in a colander for an hour. Press the vegetables with a clean tea towel or kitchen paper to squeeze out any excess liquid. Then mix together all of the ingredients with the black pepper, mustard and soured cream until well combined.
To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with sweet potato chips, soft white rolls and apple sauce.