Serves 4 (with left over coleslaw and cornbread). This is a really basic rub to put on pulled pork but you can more adventurous and try making your own more elaborate rubs.
Ingredients
For the pulled pork
1kg Pork Shoulder
Smoked paprika
Salt
Pepper
Olive Oil
For the coleslaw
1 carrot
1/2 white onion
1/2 small white cabbage
1/2 small red cabbage
5 tablespoons of mayonnaise
5 tablespoons of organic natural yogurt
2 teaspoons of english mustard
Juice of 1/2 lime
1 teaspoon of white wine vinegar
salt and pepper
For the cornbread
Knob of butter
2 onions
2 cobs of sweetcorn (its better fresh but you can use tinned if needed)
325 g cornmeal/polenta
150g plain flour
1 teaspoon baking powder
4 large eggs
250ml full fat milk
2 large handfuls of cheese
Method
- Preheat the oven to 140 degrees
- Pat the pork shoulder dry and place into a deep roasting tin
- Combine the smoked paprika, salt and pepper
- Rub the olive oil and spice mixture liberally into the pork
- Cover the tin with foil making a tent to give the pork room and make sure there are no gaps for steam to escape
- Place in the oven for at least 4 hours but until its cooked (use a thermometer to check the internal temperature)
- While this is cooking, make your cornbread mixture
- Melt your butter in a frying pan
- Add your sweetcorn and cook for 5 minutes . Add the onions and cook until soft then leave to cool
- Add your dry ingredients into a bowl and mix
- Add your eggs, milk, half the cheese and cooled sweetcorn to the bowl and mix
- Tip into a greased 22 cm cake tin
- When the pork is ready take it out of the oven and leave to rest
- Turn the oven up to 200 degrees and place the cornbread into the oven for 35 minutes. 10 minutes before it is ready take out and sprinkle with the remainder of the cheese.
- When it is ready place onto a cooling rack. (If you are lucky enough to have 2 ovens you can cook the cornbread while the pork is cooking. The other option is to cook the cornbread in advance then reheat when ready)
- While everything is cooking get on with making your coleslaw
- Grate the carrot using a box grater or the grater blade on a food processor and add this to a bowl
- Finely chop the onion, white and red cabbage using a knife or the chopping blade on a food processor and add this to the bowl with the carrot.
- Mix all the vegetables together
- In a separate bowl mix together the yogurt, mayonnaise, lime, vinegar, mustard, salt and pepper to make the dressing
- Taste the dressing and adjust as necessary
- Add the dressing to the bowl of vegetables and mix together
- Serve the pulled pork, cornbread and coleslaw alongside some BBQ sauce and some BBQ beans
The cornbread is actually a Jamie Oliver recipe but I thought I would add it into my pulled pork and coleslaw dinner as it goes so well.