Southern-style pork & slaw

Pulled Pork

Serves 10-12

  • For the pork

  • ½ higher-welfare shoulder of pork, neck end with bone in (approximately 5kg)

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 2 heaped teaspoons smoked paprika, plus a little extra for sprinkling over

  • 1 handful fresh mint

  • 1-2 fresh red chillies

  • 6 tablespoons olive oil

  • 3 tablespoons red wine vinegar

  • For the collard greens and apple slaw

  • ½ white cabbage, finely sliced

  • 1 red onion, peeled and coarsely grated

  • 3 carrots, peeled and coarsely grated

  • 2 big handfuls collard greens or spring cabbage, washed and spun dry

  • 3 crunchy apples, very finely sliced

  • sea salt

  • freshly ground black pepper

  • 2 tablespoons mayonnaise, made with free-range eggs

  • extra virgin olive oil

  • cayenne pepper

  • 4-5 tablespoons red wine vinegar

Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.



To make your coleslaw, finely slice your veg and apples or use a food processor or box grater. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you've got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat.



Pick your mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.



Wine suggestion:

Italian red – a Rosso di Montalcino from Tuscany

Nutritional Information

Southern-style pork & slaw

Smoky, dressed pulled pork

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A Southern US classic, teamed with my fresher take on the traditional coleslaw recipe
Serves 10-12
6h 25m
Super easy
Print this recipe
Method

Slow-roasting a whole 'hog' is a big deal in the South, and roadside restaurants will use that pork in all sorts of delicious ways. I've made a deconstructed version of a roadside restaurant meal here by roasting half a shoulder of pork, dressing it with fresh flavours and serving it with my take on their traditional coleslaw. I wasn't really into all the added sugar so I swapped it for slices of apple, which works brilliantly and serves the same purpose, but in a much fresher way. Put these things together on a plate and throw in a few hush puppies like they do in Georgia and you've got yourself a proper Southern-style meal.

Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily. Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.

To make your coleslaw, finely slice your veg and apples or use a food processor or box grater. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you've got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat.

Pick your mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

Wine suggestion:
Italian red – a Rosso di Montalcino from Tuscany

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 1099
    55%
  • Carbs 7.5g
    3%
  • Sugar 6.8g 8%
  • Fat 86.1g 123%
  • Saturates 27.6g 138%
  • Protein 72.7g 161%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • For the pork

  • ½ higher-welfare shoulder of pork, neck end with bone in (approximately 5kg)

  • olive oil

  • sea salt

  • freshly ground black pepper

  • 2 heaped teaspoons smoked paprika, plus a little extra for sprinkling over

  • 1 handful fresh mint

  • 1-2 fresh red chillies

  • 6 tablespoons olive oil

  • 3 tablespoons red wine vinegar

  • For the collard greens and apple slaw

  • ½ white cabbage, finely sliced

  • 1 red onion, peeled and coarsely grated

  • 3 carrots, peeled and coarsely grated

  • 2 big handfuls collard greens or spring cabbage, washed and spun dry

  • 3 crunchy apples, very finely sliced

  • sea salt

  • freshly ground black pepper

  • 2 tablespoons mayonnaise, made with free-range eggs

  • extra virgin olive oil

  • cayenne pepper

  • 4-5 tablespoons red wine vinegar