Recipe: Pulled Pork Roll with Slaw and Apple Chutney

 

 

Prep Time: 25 mins

Cooking Time: 3.5hrs

Serves: 5

Difficulty: Easy

 

Ingredients

Pulled Pork

·         1.2kg boneless pork shoulder, rind removed

·         2 Tsp. smoked paprika

·         2 Tsp. extra virgin olive oil

·         2 Tsp. smoked paprika

·         2 Tbs. brown sugar

·         1/2 orange, zested

·         1 1/2 cups chicken stock

·         Cracked pepper

·         Sea salt

 

Apple Chutney

·         2 Tbsp. extra virgin olive oil

·         3 medium apples, peeled and 1cm diced

·         1 medium onion, diced

·         3 Tbsp. brown sugar

·         3 Tbsp. apple cider vinegar

·         2 Tsp. fresh garlic, finely chopped

·         2 large soft tomatoes, 1cm diced

·         1/4 Tsp. dry mustard

·         1/8 Tsp. ground allspice

 

Slaw

·         2 carrots, cut into matchstick

·         1/4 red cabbage, finely shredded

·         1/4 small bunch kale, finely shredder

·         1/2 cup whole egg mayo

·         1 Tsp. garlic, minced

·         Cracked pepper

·         Sea salt

 

Bread

·         5 soft bread rolls, split

 

 

Method

Step 1

Preheat oven to 200C. Cut the excess fat from the pork with a small knife and then heat olive oil in a large ovenproof casserole dish on a high heat.

Add trimmed pork and cook for 5 minutes each side or until browned. Remove from heat.

 

Step 2

Mix the orange zest, cumin, paprika, and sugar in a small bowl and then spread it evenly over the pork. Season the pork with salt and pepper both sides. Pour the chicken stock around the pork.

Next bake the pork uncovered, for 30 minutes. Reduce heat to 140C. Bake, covered, for 3 hours or until pork is very tender. Remove from oven. Set aside for 15 minutes to rest.

 

Step 3

Meanwhile, combine the cut slaw ingredients in a large mixing bowl and add the mayo, garlic then season to taste.

 

Step 4

To prepare chutney, heat olive oil in a non-stick pan over a medium heat. Add the diced apple, onion & garlic and sauté 4 minutes or until lightly browned. Add the tomatoes and the rest of the ingredients bring to a boil.

Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally, season to taste.

To assemble cut fresh bread in half and toast if desired next put a few spoons of warm pork on the bottom then spoon slaw over the top followed by the chutney and serve!

 

 

 

Julio Castellano 2016

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