The Dinner Planner

Smokey Pulled Pork with Apple and Fennel Slaw

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This one is a double delight – make it once and enjoy 2 delicious meals out of it (or more depending on your serving requirements) The pork serves approx 8 -10 and the salad is enough for 1 night for 4-5. The leftover pulled pork makes for delicious nachos.

Ingredients
 

Pulled Pork

  • 1.5 kg pork shoulder – skin removed (weight before skin removed)
  • 1 tinned tomatoes – 400 g
  • 1 cup sparkling apple juice
  • 1 cup beef stock
  • ¼ cup malt vinegar
  • ¼ cup maple syrup
  • 4 garlic cloves -sliced
  • 2 tsp vanilla essence
  • 2 tbsp smoked paprika
  • 2 ancho chilles – dried, sliced finely
  • salt and pepper

Apple and Fennel Slaw

  • 1 apple – large, sliced into matchsticks
  • 1 fennel – small, finely sliced
  • ¼ red cabbage – finely sliced
  • cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp honey
  • salt and pepper
  • brioche buns – or crunchy white long buns

Instructions
 

  • Remove skin off the pork and season with salt and pepper. (See tips below). Place in the slow cooker with the rest of the ingredients and cook for 6-8 hours.
  • In a medium sized bowl, combine the sour cream, lemon juice and honey. Add apple, cabbage and fennel. Season with salt and pepper and stir to combine.
  • Once the pork is cooked, shred using two forks and stir to combine the liquid. Check the seasoning and add more salt/pepper if required.
  • Serve pulled pork with slaw and brioche buns.

Tips and Variations

If you have an extra 5 minutes in your morning – for a deeper flavour, pop the pork in a pan over medium heat with 1 tbsp olive oil, garlic and smoked paprika and brown all over.
To make the slaw, you can use either a mandolin, grater or I often use a vegetable peeler on the fennel and cabbage to get fine slices quickly. 
Dried ancho chillies are a wonderful addition to this dish and usually found in smaller independent grocers. They heat is hardly noticeable  but they impart a sweet and smokey flavour to the pork. I love to add them to taco mince and burrito bowls too. 
 

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?