Award-winning chef Stevie Parle and professional spice blender Emma Grazette head to Oaxaca to discover regional varieties of chillies. Inspired by local home cooking, they create a smoky pork and slaw.
Preheat the oven to 220’C/425’F/gas 7. Grind the dry rub ingredients in a pestle and mortar until coarse. Remove the skin fr4om the pork and discard or use for crackling.
Sprinkle the pork generously with salt. Ina deep, flameproof casserole (with lid), heat a good glug of oil and when hot, brown the pork on both sides. Remove from the casserole and cover with the dry rub, making sure you get into all the nooks and crannies. Drain the excess fat from the casserole and return the pork to it. Pour the cider or apple juice over the pork. Bake in the oven, uncovered, for 20 minutes, then reduce the oven to 140’C/275’F/gas 1, cover and cook for a further 3 ½ - 5 hours, until the meat is soft and pulls apart easily. Top up with extra cider, juice or water if necessary.
Remove from the oven. Take the pork out and place on a plate or board. Place the casserole over a high heat and bring to the boil. Add the barbecue sauce ingredients and season to taste. Turn the heat down and leave it to bubble for 10 – 15 minutes, until it has thickened and reduced a little. Meanwhile, pull the pork apart with two forks so it is nicely shredded.
Make the coleslaw by combining the cabbage, radishes, spring onions and apples. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste.
Pour the barbecue sauce over the pork and serve with coleslaw.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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