Pulled pork is an age-old favourite that has come back into fashion - and you won't be able to get enough!
Preheat oven to 200C. Cut the excess fat from the pork with a small knife and then. Heat olive oil in a large ovenproof casserole dish on a high heat. Add trimmed pork and cook for 5 minutes each side or until browned. Remove from heat.
Next mix the orange zest, cumin, paprika, and sugar in a small bowl and then spread it evenly over the pork. Season the pork with salt and pepper both sides. Pour the chicken stock around the pork. Next bake the pork uncovered, for 30 minutes. Reduce heat to 140C. Bake, covered, for 3 hours or until pork is very tender. Remove from oven. Set aside for 15 minutes to rest.
Meanwhile, combine the cut slaw ingredients in a large mixing bowl and add the mayo, garlic then season to taste.
To prepare chutney, heat up olive oil in a non-stick pan over a medium heat. Add the diced apple, onion & garlic and sauté 4 minutes or until lightly browned. Add the tomatoes and the rest of the ingredients bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally, season to taste.
To Assemble :
Cut fresh bread in half and toast if desired next put a few spoons of warm pork on the bottom then spoon slaw over the top followed by the chutney and serve!
Nutritional analysis per serving (5 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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