Top Tip
Use gluten free flatbreads to make this recipe gluten free
Pulled Pork with Sweet Slaw
Food
Main Courses
Quick Meals
Carl Denning from Market Wraps, Leeds
8 Servings
Ingredients
5kg quality pork shoulder, boned (ideally get the pork separate to the rolled fat)
Flatbreads
Sweet slaw - 3 carrot, 1 large onion, 1 red cabbage, mayo (half of a jar), 2 tbsp sugar, pinch fennel seeds
Method
- Smoke the shoulder for 2 hours – if you don’t have a smoker, buy some smoke liquid and inject or spray a small amount (4 squirts of liquid smoke, or rub a tablespoon) into the meat
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Massage the rub into the meat, score the pork skin about 1cm deep all over with a sharp knife, wrap in heatproof cling film and leave overnight
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The next day place the meat (still in cling flim) onto an oven tray, with half an inch of water, and cover in foil. Cook at 120ºC for 8 hours (or until ready)
- Leave to cool and then pull the meat
- When ready to eat, heat in a dry non- stick pan and add some of the rub for extra taste
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TO SERVE
Put a handful of pork in a flatbread and serve with a nice sweet slaw and BBQ sauce on the side
