Friday, 07 October 2016

Recipes: Pulled pork sliders with pink slaw

A perfect dish to pair with a fresh wine


Pulled Pork
1kg pork shoulder

2 shallots, very finely chopped
1 tbsp. smoked paprika
2 tsp English mustard powder
200g BBQ sauce
4 tbsp red wine vinegar
1 tbsp soft brown sugar
2 tbsp maple syrup

For the coleslaw
300g red cabbage, finely shredded
100g carrots, grated
1 red onion, finely sliced
4 tbsp mayonnaise
1 tsp Dijon mustard
salt and ground black pepper

To serve
12 x 7.5cm brioche or burger buns, sliced

1. Place the pork in a roasting tin then combine the marinade ingredients in a bowl and pour over the meat. Cover and set aside in the fridge for at least 12 hours.

2. Preheat the oven to 150°C (300°F/Gas 2). Cover the roasting tin with foil and cook in the oven for 4-5 hours. Check every hour that the joint is not drying out and add extra BBQ sauce if necessary.

3. After for 4 hours, check to see if the meat is cooked, it should just fall apart. Then remove from the oven and leave to rest before removing any excess fat and 'pulling' the pork with 2 forks, shredding the meat into small pieces. Pour the sticky sauce over the meat and stir until combined.

4. Meanwhile mix the coleslaw ingredients together in a bowl and season to taste, chill until required.

5. Divide the pulled pork between the rolls then top with a serving of coleslaw.

The sauce should be thick and sticky but if you find that it is thin then transfer it to a pan and heat briskly for a couple of minutes until it thickens.

Pair with: A crisp, dry Riesling Kendermanns Special Edition Riesling 2015 Ripe grapefruit and kiwi flavours. Bold and zesty with a long finish.

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