They should be so lucky, lucky, lucky, lucky...
Our team in the Fulham showroom is very lucky to be the home office of Amy, the Roundhouse kitchen coach and resident home economist. It was Amy’s turn this week to produce a meal in our bespoke Roundhouse kitchen for the team’s regular Monday cook off.
She produced a corker- Pulled pork and ‘slaw baps with pickles. It looked mouth-wateringly good, confirmed by the number of empty plates post meal!
Amy has very kindly shared her recipe here – no doubt we’ll all be trying this very soon.
Pulled Pork and ‘slaw baps
For the pork
2 tbsp sea salt
4 garlic cloves, crushed
4 tbsp smoked paprika
1 tbsp black pepper
½ tsp cayenne
1 tsp dried thyme
1 tbsp dark muscovado sugar
1 tsp molasses
75ml red wine vinegar
120ml maple syrup
1 onion, peeled and cut in to 6 wedges
1.7-2kg pork shoulder, on the bone
For the coleslaw
¼ white cabbage, shredded
¼ red cabbage, shredded
2 carrots, peeled and shredded
1 tsp fine sea salt
1 tsp caster sugar
1 tbsp white wine vinegar
¼ red onion, very finely sliced
5 tbsp good quality mayonnaise
1 tbsp Dijon mustard
Soft white baps, sliced horizontally
Pickled gherkins, thinly sliced
1. Begin by making the rub for the pork. Pound the sea salt and garlic in a pestle and mortar until smooth. Add the smoked paprika, black pepper, cayenne, thyme and muscovado and work together.
2. Add the molasses, red wine vinegar and maple syrup and mix together thoroughly.
3. Preheat the oven on Fan 120°C.
4. Place the onion wedges in the bottom of a deep roasting tin or dish, place the pork on top and pour over the marinade, rubbing it all over and turning it over to massage in to every side.
5. Cover tightly with tin foil and slow cook for 8-9 hours.
6. Remove from the oven, and loosen the foil slightly. Allow to rest and cool enough to be able to handle, for 30 minutes to an hour.
7. When cool enough to handle, break the meat apart in to large chunks using your hands, discarding all fat, bones and sinew and then shredding the meat using two forks. Transfer to an ovenproof dish.
8. Strain the roasting and marinading juices in to a bowl or measuring jug, through a sieve and discard the solids. Chill, then skim off the layer of fat and discard.
9. When ready to reheat (this is better the day after, so try to make the pulled pork at least a day before you intend to serve) spoon over about half of the jellified roasting juices and warm through in a low oven for about half an hour. The roasting juice jelly will melt and soak in to the shredded pork and keep it moist – it also contains all the flavours of the marinade so don’t be put off!
10. For the coleslaw, combine the red and white cabbage and carrots in a large mixing bowl or colander, and sprinkle over the salt, sugar and vinegar. Toss together with your hands and allow to sit for an hour to draw out some of the water from the vegetables – be sure to press down well to extract as much water as possible before you add the onion, mayo and mustard and mix to combine well.
11. Serve the pulled pork in the white baps, with barbecue sauce spread on half of the bap. Top with the coleslaw, then the sliced gherkins. Spoon any of the meaty juices from the pork tin on to the bread to make the most of all those lovely smoky flavours.