Hey foodie friends!
Today, I’m so excited to share with you a recipe that combines good old comfort food with a fresh, crisp twist, perfect for any season. I’m talking about a melt-in-your-mouth classic: slow-cooked pulled pork. But wait, it’s not just the tender, flavorful pork that’ll have you coming back for seconds; it’s the tangy apple cider slaw that truly elevates this dish to new heights!
Now, if you’re like me, you love the kind of meal that fills the house with tantalizing aromas, promising a hearty feast. There’s something truly magical about slow cooking – it’s a bit like a culinary slow dance, each hour adding depth and tenderness to the pork until it practically falls apart at the mere suggestion of a fork.
But let’s be real for a moment – what’s a rich, savory dish without a little bit of crunch? That’s where our tangy apple cider slaw comes in. It’s a vibrant mix of fresh, crunchy cabbage, carrots, and apples in a creamy, zesty dressing that cuts through the richness of the pork like a dream.
Working from home, I had the luxury of letting this bad boy cook away while I tapped away at my laptop. The best part? The anticipation. I could barely concentrate with the delicious smell wafting through the house, teasing me with every passing hour.
Alright, let’s dive into the nitty-gritty, shall we? The spice blend is a crucial player in this symphony of flavors. A simple rub of smoked paprika, garlic, onion, and a kick of cayenne pepper (for those who like a little spice in their life) brings the pork shoulder to life.
Fast forward six hours – yes, it’s a labor of love, but all good things come to those who wait – and you’ll be rewarded with pork so tender, it practically whispers sweet nothings as it pulls apart.
Now, for you multitaskers out there, the slaw can be whipped up in a jiffy while the pork does its thing. The tangy apple cider vinegar and honey in the dressing create the perfect balance of sweet and sharp. And let’s not forget the apples; they’re the real MVP for adding that delightful crispness.
Whether you’re feeding a crowd or just looking for leftovers to power you through the week, this slow-cooked pulled pork with a tangy apple cider slaw is sure to please. It’s a meal that brings comfort to the soul and a little festive zing to the palate.
So roll up your sleeves, whip out that Dutch oven, and let’s get cooking! And remember, cooking is not just about filling our bellies; it’s about filling our homes with joy, and our hearts with warmth. I can’t wait for you to try this recipe and fill your kitchen with the delicious aromas of love and comfort.
Keep it flavorful,
Al
Ingredients
– 1.5 kg (3.3 lbs) pork shoulder
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp ground cumin
– 1 tsp ground black pepper
– 1/2 tsp cayenne pepper (optional for heat)
– 2 tsp salt
– 3 tbsp olive oil
– 250 ml (1 cup) chicken stock
– 150 ml (1/2 cup) apple cider vinegar
– 2 tbsp Worcestershire sauce
For the Apple Cider Slaw:
– 1/2 medium cabbage, shredded (about 500 g or 1.1 lbs)
– 2 medium carrots, julienned
– 1 small red onion, thinly sliced
– 2 apples, julienne or grated (tart variety works best)
– 120 ml (1/2 cup) mayonnaise
– 60 ml (1/4 cup) apple cider vinegar
– 1 tbsp Dijon mustard
– 1 tbsp honey
– 1/2 tsp salt
– 1/4 tsp ground black pepper
– Fresh parsley, chopped (for garnish, optional)
Method
1. Prepare the pork rub by combining the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, black pepper, cayenne pepper, and salt in a small bowl.
2. Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, ensuring it is well coated.
3. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the pork shoulder and sear it on all sides until it has a brown crust, about 3-4 minutes per side.
4. Preheat your oven to 150°C (300°F).
5. Remove the pork from the pot and set aside. Pour the chicken stock, apple cider vinegar, and Worcestershire sauce into the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. Return the pork shoulder to the pot, cover with a lid, and place it in the preheated oven. Let it cook slowly for about 6 hours, until the pork is very tender and shreds easily with a fork.
7. While the pork is cooking, prepare the apple cider slaw. In a large mixing bowl, toss together the shredded cabbage, julienned carrots, thinly sliced red onion, and grated apple.
8. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and ground black pepper to create the dressing.
9. Pour the dressing over the shredded vegetables and apples, tossing to ensure everything is evenly coated. Refrigerate the slaw until ready to serve. It can be made a few hours ahead of time to let the flavors meld.
10. Once the pork is done, remove it from the oven and transfer it to a large dish. Use two forks to shred the meat, discarding any large pieces of fat.
11. Skim off any excess fat from the juices left in the pot, and if desired, reduce the liquid over medium heat to concentrate the flavors.
12. Drizzle some of the reduced cooking liquid over the shredded pork to keep it moist and flavorful.
13. Serve the pulled pork on a platter with the tangy apple cider slaw on the side or piled on top. Garnish with fresh parsley if using.
14. If you like, you can serve the pulled pork and slaw with extra barbecue sauce, soft rolls, or as part of a hearty sandwich. Enjoy!
