Amazingly tender, marinated, fall off the bone pork, shredded and served in a bun with a rich
BBQ sauce and homemade coleslaw…sounds good doesn’t it [tastes even better!].
Donna at Ellises has shared her Field Kitchen pulled pork recipe with Grow Eat Gather along with her BBQ sauce and homemade coleslaw, its slow cooking at its very best.
ELLISES FARM SLOW-COOKED PULLED PORK
A shoulder of pork on the bone or half a shoulder (depending on the amount of people you need to feed)
50 g of salt
50g of dark muscavado sugar
25 g each of smoked paprika, ground coriander, ginger, fennel seeds, cumin, cayenne pepper.
crushed clove of garlic.
HOMEMADE BBQ SAUCE
500 ml of tomato passata
500ml of beef stock or the meat juices left in the pan from the smoked pork.
crushed clove of garlic
1 diced onion
1 teaspoon of crushed chipotle chillis
1 tablespoon of black treacle
50 g of muscavado sugar
1 tablespoon of English mustard
1 tablespoon of wine vinegar
PURPLE & APPLE COLESLAW
½ head purple cabbage
½ head small green cabbage
3 Granny Smith apples.
1 tbsp lemon juice
¼ cup apple cider vinegar
⅛ tsp grated ginger
1 tbsp honey
2-3 tbsp good mayonnaise
2 dashes of sugar
1 tbsp olive oil
salt & pepper to taste
Take a shoulder of pork on the bone or half a shoulder to feed less people. Carefully take off the skin. You can use this to make pork scratchings. Next make a rub from the above ingredients.
Rub all over the meat and leave in a fridge to marinate for 48 hours.
To get the best authentic flavour you need to smoke the meat to slow cook it. Or you can get the flavour from cooking the meat over a campfire or a charcoal BBQ, add some logs for wood smoke. You could slow roast it in an oven at 100 degrees to finish it off if smoking is not possible.
While the pork is slowly cooking, make your homemade BBQ sauce and coleslaw.
HOMEMADE BBQ SAUCE
Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened.
For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.
Thinly slice cabbage and julienne apples. Combine ingredients in a large bowl. Adjust to taste. Refrigerate for at least an hour to let the flavours combine.
Once the pork is cooked, pull the meat off the bone, it should fall away if it is cooked long and slow, and serve in a brioche bin with homemade coleslaw and BBQ sauce.