Let the taste of Texas take over your weekend and get this pulled pork onto your table. High in fibre and spiced to the max, you'll want to add this one to your cookbook of favourite recipes.
- Combine chilli, pepper, onion salt, garlic powder, oregano, cumin and paprika in a small bowl.
- Place pork on a chopping board, skin-side up. Using a sharp knife, remove skin and excess fat. Rub spice mixture all over pork.
- Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add pork, fat-side down. Cook for 3 to 5 minutes or until fragrant (don’t turn the pork over). Add barbecue sauce, maple syrup, ketchup, bay leaf and 1/4 cup of water to the dish. Bring to the boil. Reduce heat to low. Cover dish. Simmer for 2 hours.
- Carefully turn the pork over. Simmer, covered, for a further 1 hour to 1 hour 30 minutes or until pork is very tender and starting to fall apart. Remove and discard bay leaf.
- Meanwhile, make Coleslaw Place cabbage, carrot and onion in a large bowl. Whisk vinegar, mayonnaise, mustard and dill together in a jug. Season well with salt and pepper. Add to cabbage mixture. Toss to combine.
- Roughly shred pork. Drizzle with cooking liquid. Serve with coleslaw and buttered corn cobs.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set