Melt in the mouth, six-hour pulled pork and chipotle slaw is a marriage made in heaven!
Providing you have time to play with, pulled pork is one of the easiest and most satisfying dishes you can cook. Whilst some swear by using a bone in joint of pork shoulder, a boneless shoulder of pork works just as well and is much easier to cook and get ahold of – a piece from towards the neck gives the best results.
Time and temperature is the key to great pulled pork, get that right and this makes a superb change from the traditional sunday roast!
Pulled Pork, Chipotle Slaw
Serves 4 (With Leftovers)
For the Pork: 1.25kg Boneless Pork Shoulder, 2tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Smoked Paprika, 1tsp Oregano, 8 Garlic Cloves (Bashed)
For the Chipotle Slaw: 1/3 Head White Cabbage (Finely Sliced), 2 Carrots (Peeled and Grated), 2 Apples (Cored and Julienned), 2tbsp Sultanas, 3tbsp Crème Fraîche, 1tbsp Mayo, 1/2tsp Sea Salt, 3tsp Chipotle Powder (Or To Taste)
1) Pre-heat the oven to 220c. Rub the pork with the salt, pepper, paprika and oregano – massaging into the meat. Place the garlic cloves on a roasting tray and place the shoulder on top. Place in the oven and roast at 220c for 20 minutes.
2) Turn the oven down to 150c and roast for 3 hours. Turn the oven down to 130c and roast for a further 2 hours. Turn the oven down to 110c and roast for a final 1 hour.
3) Meanwhile, make the slaw by combining all of the ingredients in a large bowl and mixing with a fork until fully combined. Cover and store in the fridge until ready to serve.
4) Remove the pork from the oven and pull gently with two forks – continue until you have pulled the entire shoulder. Serve with the chipotle slaw in bread rolls.