As the nights are pulling out, it finally feels like spring is here and summer is just round the corner. However, it is still a bit chilly and comfort foods are still on my mind. I’ve never been a huge stew or casserole girl but I adore slow cooked meat. It is just so tender and juicy and whatever you slow cook, it always has bags of flavour. I really fancied slow cooking something last week but wanted to try something I hadn’t done before so I thought pulled pork would be perfect. I enjoy cooking with pork, particularly braising it and leaving it to cook all afternoon. I couldn’t get hold of a shoulder of pork but because I was slow cooking it, I knew I could get away with using a different cut of meat so I bought some pork belly slices as I knew they wouldn’t dry up and be succulent. Bonus being they were quite cheap too!
This recipe is super easy to follow and was so tasty! It’s something I’m definitely going to be doing again, especially in the summer when it’s time for cocktails and barbecues. This recipe makes 4 portions, but depending on the size of the meat, just adjust the quantities.
Prep time: 5 minutes.
Cooking time: At least 5 hours + 30 minutes for the sweet potato wedges & coleslaw.
- 700g Pork belly (or the cut you choose).
- 3 tbsp smoked paprika.
- 2 tbsp Worcestershire sauce.
- 1 tbsp ground cumin.
- 4 tbsp dark brown sugar.
- 1 tbsp tomato puree.
- 800ml dry cider.
- 200g BBQ sauce.
- 1 tbsp dijon mustard.
- Salt and pepper to season.
- 3 large sweet potatoes cut into wedges (I leave the skin on as they go crispy).
- 1 tbsp dried mixed herbs.
- 1 white cabbage sliced thinly.
- 2 large carrots grated.
- 1 red onion sliced thinly.
- 2 tbsp mayonnaise.
- Mix the cumin, smoked paprika, sugar, salt, pepper and Worcestershire sauce together in a bowl. Rub gently into the meat and place in a large casserole dish.
- Pour in the cider and ensure all the meat is covered. Top up with a little water if required. Cook on a low heat for at least 5 hours.
- Check the meat occasionally and give it a stir.
- After 5 hours, remove the meat from the liquid, but set the liquid aside. You will need this to make the BBQ sauce.
- Pre-heat your oven to 180 degrees for the sweet potato wedges.
- Allow the meat to cool for 15 minutes before shredding it with a fork.
- In the meantime, add the wedges to a baking tray. Drizzle with olive oil and sprinkle the dried mixed herbs over them. Ensure all of the wedges are coated.
- Cook in the oven for 30 minutes.
- Meanwhile, put your liquid from the meat back on a medium heat and add the BBQ sauce and tomato puree. Add the shredded meat to the sauce and keep on a medium heat until it is time to serve.
- For the coleslaw, just add the vegetables to a large bowl and mix in the mayonnaise. You don’t want to add too much mayonnaise as the vegetables will lose their crunch and it will be too sloppy.
- When the wedges are cooked, serve your pulled pork in a roll, along with the coleslaw and I also did some sweetcorn. In the summer I will definitely be barbecuing some corn on the cobs!