Pulled Pork in a glass

Name: Pulled Pork in a glass
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 8
Ingredients: 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

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

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
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
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
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
Simmer for about 1 hour, stirring occasionally. Season to taste with salt and allow to cool.
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
Peel the carrot. Wash the apple, quarter and core it. Coarsely grate carrot and apple.
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
Using two forks, pluck the meat into small pieces. Mix the meat with the barbecue sauce. Arrange salad and meat in glasses.