For mum’s 60th birthday party at Tomalong I cooked 12 kilos of pulled pork! That’s six slow cookers full! I had three slow cookers going during the day and woke up to my alarm in the middle of the night to tend to the meat. We had more pulled pork than you could poke a stick at. We all went home from the party with a Chinese container full and I haven’t thought about pulled pork since.
Until now that is. My sister Elle, living in London makes a delicious pulled pork and coleslaw roll and Cork Daddy roasts a mean slow cooked pork shoulder in the oven. My good mate Sal has a recipe that includes a jar of Mexican salsa, barbecue sauce and red capsicum which is really delicious too. The beauty of a pork shoulder in the slow cooker is that the meat becomes so tender that it literally falls apart.
It’s the perfect dish to make when you have friends over as the pork happily cooks along all day and you can have everything ready so that you don’t need to be stuck in the kitchen when your guests arrive.
You can also make it for a midweek dinner at home as any leftover meat freezes really well or can be used as leftovers the next day. Corks took leftover pork to the office today and I hear that a couple of his colleagues were a bit jelly. And please make sure you serve this with the freshest of bread rolls. If you have a good Vietnamese bakery near you – then definitely get your rolls from there. Bakers Delight also make a nice soft long roll.
If you haven’t cooked pork in the slow cooker – then you simply must give it a whirl. It is SO easy! And pork is very economical too. A 1.5 kilo piece of boneless shoulder only cost me $16 from the butcher. Total bargain!
The homemade apple sauce is not a necessity but adds that little bit of extra pizzazz and goes beautifully with the meat and coleslaw. It’s always the finer details that go a long way to impressing your guests.
pulled pork rolls w creamy chilli slaw + homemade apple sauce (makes enough for approximately 8-10 generous rolls)
1.5 kilos of boneless pork shoulder
1 x brown onion, sliced
3 garlic cloves, crushed
1 x dessert spoon of wholegrain mustard
1 x large tablespoon of brown sugar
1 x large tablespoon of white vinegar
2 x tablespoons of tomato sauce
1 x cup of water
1 x large tablespoon of Worcestershire sauce
Salt, freshly cracked pepper
1 x teaspoon of dried oregano
1 x teaspoon of cayenne pepper
1 x teaspoon of ground coriander
2 x teaspoons of paprika
1/2 teaspoon of chilli powder
Fresh long bread rolls, to serve
- Place the onions, garlic, mustard, sugar, vinegar, tomato sauce, water and Worcestershire sauce in to a slow cooker and stir.
- Rub the salt, pepper, oregano, cayenne pepper, paprika, coriander and chilli powder in to the pork on both sides and then place the pork in the slow cooker.
- Pop the lid on and cook on a low heat for 8 hours or until the meat is completely falling apart.
- Once cooked, take the meat out of the slow cooker, discarding the liquid and shred using two forks.
- Serve the meat in a bread roll with some coleslaw and apple sauce. Delish!
creamy chilli slaw
1/2 white cabbage, sliced very thinly
2 x large carrots, coarsely grated
1 x red onion, sliced very thinly
2 x Granny Smith apples, sliced and chopped to make thin strips
2 x tablespoons of fresh coriander, leaves picked
3 x large tablespoons of whole egg mayonnaise
Juice of 1 lemon
Salt and freshly cracked pepper
1/2 a teaspoon of minced chilli, from a jar
- Mix all vegetables together in a large bowl.
- Combine the mayonnaise, lemon juice, salt, pepper and chilli in a small bowl and mix.
- Stir the dressing through the vegetables just before serving.
homemade apple sauce
4 x Granny Smith apples, peeled, cut in to small squares
1 x large tablespoon of sugar
Juice of 1/2 a lemon
1/2 teaspoon of cinnamon
1 x tablespoon of water
- Simply place all ingredients in to a small saucepan and simmer over a low heat, stirring occasionally until the apples soften and start to become jam like. It should take about 10 minutes. Be careful not to let it burn. Add a touch more water if needed.
- You can make the apple sauce and coleslaw in the morning and pop them in the fridge. Make sure you dress the coleslaw right before serving though as you don’t want it going soggy.