BBQ pulled pork1 kilogram pork shoulderolive oil1 cup chicken stock½ cup barbecue sauce 1 onion, sliced1 clove garlic, crushed1cm piece fresh ginger, peeled and grated2 tablespoons smoked paprika2 teaspoons ground ginger1/8 – ¼ tsp cayenne pepper1 tablespoon Worcestershire sauce2 tablespoons apple cider vinegar2 tablespoons brown sugarsalt and pepper
Coleslaw½ Granny Smith apple juice 1 lemon2 cups each red and green cabbage1 carrot, peeled and grated½ cup chopped kaleDressing¼ cup Greek-style yoghurt2 tablespoons mayonnaise1 teaspoon lemon juice
Preheat the oven to 150°C.
Remove the skin from the pork. Heat 2 tablespoons of olive oil in a sauté pan and brown the pork on all sides. Place the pork in a casserole dish.
Combine all the remaining ingredients and pour over the pork. Cover and cook for 3 hours. (Or use a slow cooker and cook for 6-8 hours on low, until the meat falls off the bone.)
While the pork is cooking make the colelsaw.
Once tender, remove the pork from the oven and use two forks to pull the meat apart. Place in a serving dish and stir through a little of the cooking liquid to moisten it. Serve in warmed buns with coleslaw (recipe below).
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