Many moons ago for one of my first ever KitchenMason blog posts, I wrote about a fantastic recipe for BBQ pulled pork. It’s one of mine & the Mr’s favourites & perfect for a lazy Sunday as there is minimal effort & minimal pot washing required! So today, as seen as we are celebrating being together for 7 years, we decided to dust off the slow cooker and have a lazy & relaxing day. (Plus, I thought my original post could do with a bit of a revamp!)
Also, I have had a mild addiction to coleslaw ever since I was a kid. I say mild, I mean monumental! There are tons of recipes for pulled pork across the internet and lots of them seem to pair it with home made coleslaw. So I thought I would too.
Without further ado, here is what you will need to make a mountain of pulled pork & a vat of coleslaw.
BBQ Pulled Pork
- 1 Onion, medium sized
- 110ml Ketchup
- 85ml Cider Vinegar
- 50g Light Brown Sugar
- 55g Tomato Puree/Paste
- 2 tbsp Smoked Paprika (See note 1)
- 1 tsp Cayenne Pepper
- 2 tbsp Worcestershire Sauce
- 2 tsp Sea Salt
- 1 1/2 tsp Black Pepper
- 1.5k Pork Shoulder, bone in/fat trimmed (See note 2)
- Crusty Cobs/Baguettes to serve
- 1/2 Head of White Cabbage, thinly sliced
- 2 Carrots, grated
- 1/2 Onion, grated
- 250ml Mayonnaise
- 1/2 tsp Mustard Powder
- 2 tbsp Sour Cream
- 2 tbsp Caster Sugar
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 3 tbsp Cider Vinegar
Note 1: You can use normal paprika but you won’t get that lovely smokey BBQ sauce flavour you really want. It is best to get the good stuff.
Note 2: Get your butcher to cut it in half so you know it will actually fit in your slow cooker. (Unlike me and the Mr did… all will be explained later!)
First up, chop the onion into thick-ish slices and lay in the bottom of the slow cooker.
Now, this is the part where me and the Mr tripped ourselves up a bit. We totally forgot to check that the pork shoulder would actually fit into our slow cooker…
It wasn’t for lack of trying though! But between the two of us, that thing was NOT going to split into two pieces and fit. Whoops. So do make sure to check that yours will fit and if needs be, ask your butcher to chop it into two pieces!
Anyways, I put my thinking cap on and suddenly…
Problem solved! I covered it in foil and turned my oven on to 90°C/Fan 70°C. So whether you are doing it in a slow cooker or in the oven, cook for at least 6-8 hours until completely cooked through and practically falling off the bone.
Meanwhile… make the coleslaw.
Thinly slice the cabbage and grate both the carrot & onion. Place into a large bowl and leave to one side.
6-8 hours later… The pork is cooked! Take it out the oven/slow cooker and remove all the meat. Using two forks back to back, shred all of it and put back into the pot to absorb all that beautiful BBQ sauce & warm through.
Serve in warmed baguettes or crusty cobs. I used some half baked baguettes this time.
This has to be one of the most simplistic foods in the world to make and one of the tastiest! The smokiness from the paprika is wonderful and the sharpness of the coleslaw cuts through it magnificently!
This has been and will remain, one of my all time favourite foods and a definite crowd pleaser.
Hope you all enjoyed the post, until next week!