Paprika rubbed slow cooked pork served with corn and coleslaw
4 serves
35 m
Ingredients
Slow Cooked Pulled Pork
- 1 brown onion, cut into wedges
- 500-700 g lean pork neck or shoulder, fat trimmed
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- 2 teaspoons ground paprika
- 1 cup salt reduced chicken stock
Coleslaw
- ½ red cabbage, thinly sliced
- ¼ white cabbage, thinly sliced
- ½ small bulb fennel, thinly sliced
- 1 small green apple, cut into matchsticks
- 2 tablespoons coriander, roughly chopped
- 2 tablespoons mint, roughly chopped
- 1 tablespoon olive oil
- ½ teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon freshly ground black pepper
- 4 small corn cobs, husks removed
Method
Step 1
Preheat oven to 200 °C. Spread onion over the base of a large baking dish. Top with pork. Rub olive oil, fennel seeds and paprika over the pork. Bake pork for 20-30 minutes or until golden brown on top. Then reduce the oven to 130 °C.
Step 2
Pour stock around pork and cover tightly with foil. Bake, basting with juices occasionally, for 2-3 hours or until pork is very tender.
Step 3
Meanwhile, to prepare coleslaw, place cabbage, fennel, apple, coriander and mint in a bowl and toss to combine.
Step 4
To prepare coleslaw dressing combine olive oil, Dijon mustard, apple cider vinegar and pepper in a small bowl and whisk until well combined. Toss dressing through slaw and refrigerate until serving.
Step 5
Cook corn in a saucepan of boiling water for 8-10 minutes or until just tender. Drain.
Step 6
Serve slow-cooked pork with pan juices plus coleslaw and corn.
Tip
- Use leftover portions of pork and salad for a sandwich filling or as a salad the next day for lunch/dinner.
