Page 112 - COMING UNSTUCK by Sara tuck

pulled pork This is one of my go-to

recipes to feed a crowd,
& texas slaw always super popular and
sneakily so simple to prepare
– too easy!
with smoky bourbon barbecue sauce

Serves 10 Mix together the paprika, sugar, salt and cumin and rub all over
the flesh side of the pork. Cover in plastic wrap and refrigerate
2 tbsp sweet smoked paprika 6 hours or overnight. Preheat the oven to 200˚C (400˚F), and
2 tbsp brown sugar put the pork in a large roasting dish, flesh side down. Brush the
1 tsp salt top with the vinegar and salt mix and cook 40-45 minutes until
2 tsp ground cumin starting to crackle on top. Pour the cider and liquid smoke (if
5kg (11 lb) bone-in pork using) around the pork, cover with tinfoil, lower heat to 150˚C
shoulder (300˚F) and cook 6¼ hours. Remove foil for last 30 minutes
2 tbsp white vinegar mixed with then bring heat back to 200˚C (400˚F) and cook a further 15
1 tsp salt minutes before serving. You can easily cook this pork for longer
3 cups apple cider if you wish, and it also reheats beautifully.
1 tsp liquid smoke (optional)
soft white rolls to serve For the Texas slaw, whisk together the mayo, vinegar, sugar,
Smoky bourbon barbecue sauce mustard, cayenne pepper and celery seeds and season to taste
(see page 246) to serve with salt and pepper. Toss through the remaining ingredients
and serve immediately, garnished with spring onions.
Texas Slaw (well that’s what
I call it in New Zealand!): To serve, remove and slice crackling and use two forks to pull
⅓ cup good-quality mayonnaise meat apart. Serve in rolls with Texas slaw and smoky bourbon
(I use Best Foods) barbecue sauce.
3 tbsp cider vinegar
2 tsp caster sugar
2 tbsp American (yellow)
mustard
pinch of cayenne pepper
1 tsp celery seeds
sea salt & freshly ground pepper
½ white cabbage, finely sliced
1 red onion, finely sliced
2 small red apples, cored, grated
2 small carrots, peeled, grated
3 spring onions (scallions),
finely chopped (reserve 2 tbsp
for garnish)

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