This delicious recipe is sure to be enjoyed by all ages and is perfect for a family dinner or a casual gathering.

Serves 5
Prep Time 30 minutes
Cook Time 3 hours

BBQ pulled pork

1 kilogram pork shoulder
olive oil
1 cup chicken stock
½ cup barbecue sauce 
1 onion, sliced
1 clove garlic, crushed
1cm piece fresh ginger, peeled and grated
2 tablespoons smoked paprika
2 teaspoons ground ginger
1/8 – ¼ tsp cayenne pepper
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
salt and pepper

Coleslaw

½ Granny Smith apple 
juice 1 lemon
2 cups each red and green cabbage
1 carrot, peeled and grated
½ cup chopped kale
Dressing
¼ cup Greek-style yoghurt
2 tablespoons mayonnaise
1 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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