Slow Roast Hog

Slow Roast Pork and Slaw

I am not a fan of pork.  But I often look through magazines and cookbooks and basically drool over tasty looking dishes, especially slow roast pork.  So I decided to try cooking it for once and see if I can be converted!

I turned to my well used Jamie’s America book, one I have used many times in the past as its got a lot of tasty comforting recipes, and chose his Southern-Style Pork and Slaw. It does serve 10-12 people, a point to remember when making the slaw especially, otherwise you will be eating it for a week! (which really is not bad thing as its very tasty!)

Jamie’s Southern-Style Pork & Slaw

Ingredients

For the Pork

1/2 Shoulder of Pork, neck end with bone in (approx. 5Kg)
Olive Oil
Sea Salt and Ground Black Pepper
2 heaped tsp. Smoked Paprika
A handful of Fresh Mint
1 or 2 Red Chillies
6 tbsp. Olive Oil
3 tbsp. Red Wine Vinegar

For the Slaw

1/2 White Cabbage, finely sliced
1 Red Onion, peeled and coarsely grated
3 Carrots, peeled and coarsely grated
2 big handfuls of Collard Greens or Spring Cabbage, washed and spun dry
3 Crunchy Apples, very finely sliced
Sea Salt and Ground Black Pepper
2 tbsp. Mayonnaise
Extra Virgin Olive Oil
Cayenne Pepper
4-5 tbsp. Red Wine Vinegar

Method

  • Preheat your oven on full whack
  • Score the pork skin about 1cm deep all over with a sharp knife.
  • Drizzle a little olive oil over the pork and generously season with salt, pepper and paprika. Rub into the skin
  • Place the pork on a roasting tray in the middle of the oven and turn temperature down to 160C/140C Fan/Gas 3
  • Cook for about 4 hours, basting occasionally with the juices from the tray
  • Then turn the oven down to 150C/130C/Gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily
  • Remove the crackling and set to one side, then remove any fat from the tray.
  • Pull apart all the pork, discarding any bones and fat as you go, use 2 forks to break the meat into pieces.  Cover until needed
  • For the coleslaw, finely slice all the vegetables and apples (I used a food processor for this!) Put them in a large bowl and season.
  • Add the mayonnaise, olive oil, a pinch of cayenne pepper and the red wine vinegar.
  • Mix everything together until you have the perfect coleslaw texture.
  • Finally to dress the meat,  pick the mint leaves and finely chop them on a large board.  Deseed and finely chop the chilli on the same board
  • Drizzle olive oil and red wine vinegar all over the chilli and min and add a good pinch of salt.
  • Add this to the tray of pulled pork and mix it all together
  • Serve the pork in a pile on a place next to some crackling and slaw. Sprinkle over a touch of paprika.

For not liking the main ingredient, I did enjoy this dish! The slaw was lovely and it went well with a number of others things over the following few days.  The pork is also really good the next day in a roll for a lunch! (if you end up with leftovers that is!)

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