Pulled Pork in a glass

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.8 9
COOK TIME
390 mins
TOTAL TIME
390 mins

Ingredients

Servings: 8
  • 2 kg Pork shoulder
  • 2 TEASPOONS + 1 pinch of smoked paprika powder
  • 4 TSP Cayenne pepper
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 400 g White cabbage
  • 350 g Red cabbage
  • 1 Carrot
  • 1 Apples
  • 150 g clotted cream
  • 50 g Fresh cream
  • 3-4 Tbsp light balsamic vinegar
  • 7-10 Tbsp demerara sugar
  • 6 TABLESPOONS homemade barbecue sauce
  • 2 Onions
  • 2 TABLESPOONS Coconut oil
  • 1 TEASPOON Tomato paste
  • 1 can(s) (425 ml) strained tomatoes
  • 250 ml Vegetable broth
  • 100 ml Cider vinegar
  • 5 TABLESPOONS Honey
  • 1 TEASPOON Pepper
  • 1 TEASPOON Mustard
  • 1 TEASPOON Mustard
  • 1 TEASPOON smoked paprika powder
  • 1 TABLESPOON Lime juice
  • 7-10 Tbsp Salt

Directions

  1. 1

    Wash the meat, dab dry. Mix 2 tsp. paprika powder, 2 tsp. cayenne pepper, 2 tsp. salt and pepper. Rub meat with the mixture vigorously, place in a roasting pan. Sprinkle with oil, cover and chill overnight.

  2. 2

    The next day, cover the meat in the roaster and braise it in the preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: see manufacturer) for approx. 6 hours. In between, pour over the roast stock.

  3. 3

    For the barbecue sauce, peel and finely dice onions. Heat the oil in a pot. Fry the onions in it. Add tomato paste and fry for about 3 minutes. Add remaining ingredients and mix.

  4. 4

    Simmer for about 1 hour, stirring occasionally. Season to taste with salt and allow to cool.

  5. 5

    For the salad, clean, wash and quarter both cabbages and cut out the stalk. Halve the cabbage quarters again and cut into fine strips. Put them into a bowl. Sprinkle with 1/2 tsp. salt and knead well.

  6. 6

    Peel the carrot. Wash the apple, quarter and core it. Coarsely grate carrot and apple.

  7. 7

    Mix sour cream, crème fraîche and vinegar. Season to taste with salt, pepper and sugar. Mix everything evenly into the cabbage. Leave to stand in a cool place for about 1 hour. Remove meat from the oven.

  8. 8

    Using two forks, pluck the meat into small pieces. Mix the meat with the barbecue sauce. Arrange salad and meat in glasses.

Nutrition Facts

KCAL
530 kcal
CARBS
10 g
FATS
30 g
PROTEINS
53 g