A delicious dry rub gives this melt in your mouth pork great flavour. The slaw, homemade barbecue sauce and easy to eat lettuce cups make this a new favourite.
I used free range pork for extra flavour and serve with a side of crunchy crackling and rice. This is a great meal served on a platter at parties as the lettuce cups make it easy to pick up and eat. The results and empty platter speak for themselves!
Platter of pulled pork slaw cups with barbecue sauce
Preparation Time: 10 minutes (plus 8 hours marinating time)
Cooking Time: 3 1/2 hours
Serves: 4 - 6
Ingredients 800 g shoulder pork (I used free range pork for taste)
3 - 4 baby cos lettuces
For the dry rub 1 tbsp paprika
1 tsp cumin
1 tsp coriander
1 tsp black pepper
3 cloves garlic, crushed (exclude for low FODMAP)
1 tsp chilli
1/2 tbsp oregano
2 tbsp brown sugar
1 tsp cracked pepper
1/8 tsp salt
For the barbecue sauce 440 g can diced tomatoes
1/4 cup balsamic vinegar
1/8 tsp black pepper
2 - 3 tbsp sugar
Salt, to taste
For the slaw 1 iceberg lettuce, white/light green section only, finely cut
1 carrot, grated
15 cm cucumber, grated
1 pear or green apple, cut into thin matchsticks
1 tomato, sliced
1 red capsicum, sliced
Cooked rice, to serve
Combine the dry rub ingredients in a dish. Add the pork, rub to coat, cover and refrigerate for a minimum of 8 hours.
Rub into all crevices of the pork
When ready to bake, preheat the oven to 220 degrees, bring the pork to room temperature.
Preheat a oven proof dish or frypan on high, sear the pork on both sides.
Remove the fat, make 2 - 3 cm slices 1 cm deep and refrigerate uncovered.
Sear the rub into the pork and remove the fat before baking
Bake the pork uncovered for 30 minutes. Remove from the oven, turn the temperature to 140 degrees. Add water until it reaches to half way up the side of the pork. Cover and bake for 3 hours. See Tips
In the meantime, bring the barbecue sauce ingredients to a boil in a saucepan. Simmer for 20 minutes to reduce the sauce.
Making the barbecue sauce
Mix the slaw ingredients in a bowl. Lay the cos lettuce leaves on a plate, spoon on slaw.
Remove the pork from the oven, use two forks to pull the pork apart, rest in the sauce until ready to serve.
The tender pork will fall apart
Increase the temperature to 230 degrees. Place the pork fat in the oven on a wire rack and bake for 10 - 15 minutes until crispy. Break into bite sized pieces and place on a plate.
The crackling will be extra crunchy
Place the pulled pork into the lettuce cups and serve with barbecue sauce and sides of crackling and rice. Enjoy!
Check your pork every 1/2 hour or so to make sure there is a small amount of liquid while baking. Top up as required.