A succulent meal full of flavour. 


  • 1 x large pork shoulder off the bone

  • 1 1/2 tsp sea salt

  • 1 tbsp olive oil

  • 250ml apple cider vinegar

  • Dry rub

  • 2 tbsp fennel seeds

  • 1 tbsp black peppercorns

  • 1 dried chilli or 2 tsp dried chilli flakes

  • 2 garlic cloves

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 2 tbsp smoked paprika

  • 3 tbsp honey

  • Apple kaleslaw to serve 

  • Apple kaleslaw with creamy dressing

  • 4 cups thinly sliced Tuscan kale

  • 2 apples (red or green), sliced into very thin wedges

  • 1/2 cabbage, thinly sliced

  • 1 red capsicum, seeds and membrane removed, thinly sliced

  • 1 small carrot, grated

  • Parsley, or micro herbs, to serve

  • Creamy sesame dressing

  • 3/4 cup raw cashews

  • 1/4 cup sesame seeds

  • 1 tbsp freshly squeezed lemon juice

  • 2 1/2 tbsps apple cider vinegar

  • 1/4 tsp Celtic sea salt

  • 2 tbsp mustard


  • 1.

    Preheat. Oven to 220C.

  • 2.

    Remove skin from pork by running a knife underneath and set aside rind for crackling.

  • 3.

    In a mortar and pestle, pound dry rub ingredients apart from honey to release flavours. Place dry rub ingredients together in a bowl add honey and combine.

  • 4.

    Sprinkle pork with salt and then add olive oil and place in flameproof casserole dish and over high heat on stove brown off both sides.

  • 5.

    Remove from heat and let cool then work dry rub into the pork ensuring you are pushing it into all the creases. Drain excess fat from pan and pour apple cider vinegar over the top.

  • 6.

    Place pan in oven for 20 mins then reduce heat to 140 degrees and roast for 4 hours until tender and can pull apart easily. Top up with apple cider vinegar periodically if needed.

  • 7.

    Remove from oven and using two forks, pull pork apart to shred it. Place on a tray to use and serve with the kaleslaw below or your choice of vegetables.

  • Dressings:

  • 1.

    Place all the dressing ingredients in a food processor with a generous splash of filtered water and blend until smooth. 

  • 2.

    Place the slaw ingredients in a bowl, stir through the dressing and serve.


Exclusive recipe by Lee Holmes from Supercharged Food.


Use the remaining half of the pork for the pulled pork sandwiches.

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