Dinner - Lunch - Salads

The Best Pulled Pork + an easy Apple Slaw

March 3, 2014


So I guess it’s a bit presumptuous to call this the BEST pulled pork. I’ve never made it up until now. But trust me, it is.
IMG_7304xI’m even more obsessed then I was before. I did my research into the perfect recipe, which isn’t easy because there are lots of recipes with some ingredients not available in Australia. I wanted to do it in the slow cooker, too. I ended up adapting  this one from The New York Times.


The Best Pulled Pork + an easy Apple Slaw

(Serves 4)

You will need:

The pork

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1 1/2  teaspoons sea salt
  • 1 teaspoon mustard powder
  • 1 teaspoon chilli powder
  • 2 tablespoons dark brown sugar
  • 1 kg boneless pork shoulder
  • 1 cup of chicken stock
  • Hamburger or brioche buns, for serving

The BBQ Sauce (you will have plenty left over)

  • 1 1/2 cups tomato sauce
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons molasses
  • 1 garlic cloves, minced or grated
  • 1/4 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sweet paprika
  • 1 teaspoon pepper
  • 1 teaspoon mustard powder
  • Pinch of cayenne
  • Dash of Tabasco

The slaw

  • 1/2 a small cabbage
  • 1 apple
  • 3 tablespoons of whole egg mayonnaise
  • juice of a lemon
  • salt and pepper

What you need to do: 

1. Sear the pork shoulder in a hot pan and place in the base of a slow cooker

2. Add all of the pork spices to the slow cooker and then add the stock (It doesn’t seem like much, but it doesn’t need any more)

3. Cook on high for 5 hours or until the pork pulls apart. Meanwhile combine all BBQ sauce ingredients in a saucepan and simmer for 30 minutes.

4. Remove about a cup of the sauce and set aside. Drain the liquid away from the pulled pork  and add it to the saucepan of sauce and simmer for a couple of minutes until combined and thick

5. To make the slaw whisk the mayonnaise, lemon juice, salt and pepper together in a small bowl.

6. Finely shred the cabbage and cut the apple into fine batons. Dress with the mayonnaise.

7. Serve the pork and slaw on brioche buns and slowly die and go to heaven.




Erin xx

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