Simple Spiced Pulled Pork with Red Cabbage and Apple Slaw
This is the easiest pulled pork you'll ever make! While some recipes require a long cooking time, there are those that only need a few minutes of preparation, like this Simple Spiced Pulled Pork. Just mix the spices, coat the pork with it, and bake. That's all there is to it. If you're home while it's slowly cooking, get ready for a tantalizing aroma that will fill your home. It might be tempting to open the oven, sneak a peek, or even grab a fork to taste, but I urge you to resist and exercise patience. After it's done baking, every bite will be worth the wait. You can trust me on that.
This is how it all began. I came across an organic butcher at my local farmers market a few weeks ago and decided to buy a large piece of pork neck for the first time. Unsure what I would do with it, the lady suggested pulled pork. I did not own a slow cooker so the oven was the next best way to prepare this. At home, I brought together an array of spices I loved and hoped for the best.
The result? My family loved this simple spiced pulled pork and cabbage dinner!
When you look at the recipe, you may think this is a lot of meat to cook, I suggest you don’t worry about that as any leftovers can be turned into Pulled Pork and Slaw burgers the next day. Nothing better than cooking and the leftovers can be created into a whole new meal the following day.
Spiced Pulled Pork with Red Cabbage and Apple Slaw
Serves 6
Prep 10 minutes
Cook
INGREDIENTS
Spiced Pulled Pork:
1.8-2kg pork neck
250ml water
6 celery sticks, cut in half
Spice Rub:
4 tablespoons extra virgin olive oil
1 chilli, thinly sliced (optional to remove seeds)
2 teaspoons dried oregano
1 teaspoon sea salt
½ teaspoon pepper
½ teaspoon ground garlic
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
To garnish:
Fresh parsley leaves
Lime
Slaw Salad:
½ small red cabbage, shredded
2 granny smith apples, thinly sliced into sticks
1 large carrot, grated
3 green onions, sliced
1 ½ tablespoons apple cider vinegar
¼ cup extra virgin olive oil
2 tablespoons honey
(optional to add toasted sesame seeds)
INSTRUCTIONS
Spice Preparation: In a bowl, combine all the spices, extra virgin olive oil, and chilli. Mix thoroughly and set aside.
Preparing the Baking Dish: Line a deep dish with baking paper. Place celery sticks in the dish to create a bed for the pork.
Pork Preparation: Pat dry the pork neck with a paper towel. Place the pork neck onto the celery sticks in the prepared dish. Pour and rub the spice and oil mixture all over the pork neck, ensuring even coverage, including the underside. Allow the juices to drip over the celery sticks.
Baking Process: Pour water into the base of the dish. Cover the pork with a sheet of baking paper to prevent it from drying out. Tightly cover the dish with aluminum foil, ensuring the edges are sealed to prevent steam from escaping. Bake at 170°C (fan-forced), 190°C (conventional oven), or 375°F for 4 hours and 30 minutes. Do not lift the foil during baking, as this will allow the steam to escape.
Instructions for Slaw:
Dressing Preparation: In a bowl, dissolve honey into apple cider vinegar. Add extra virgin olive oil and whisk until well combined.
Salad Preparation: In a serving bowl, combine all the salad ingredients. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds.
Final Touches: Once the pork is cooked, transfer it to a platter. Use a fork to shred the pork into pieces. Optionally, collect some of the stock from the baking tray and pour it over the pork, or make a gravy by adding cornflour to the stock and bringing it to a boil until it thickens. Squeeze fresh lime juice over the shredded pork and garnish with parsley leaves.
Serving: Serve the shredded pork with the slaw salad.
(scroll further down to view images of the process and how to make the slaw)
