BBQ Pulled Pork and "Slaw" - Styles in the Kitchen

This recipe couldn’t be easier and there are so many ways to serve it, in rolls like I have here, in tortillas or even as a pizza topping. You can make your own BBQ sauce or just use your favourite store bought one. The cut of pork is a boneless pork shoulder and Coles sell a mini one which is the perfect size. Toppings are suggestions only, you could add avocado, hot sauce, pickled Jalapenos even cheese. They would also make excellent mini sliders for your next big gathering.

Ingredients

For the pulled pork

1 kg pork shoulder
1/2 cup BBQ sauce

For the “Slaw”

1/4 head red cabbage, shredded
1/4 head green cabbage, shredded
2 spring onions, sliced
1/4 cup apple cider vinegar
1 1/2 tbsp (30ml) water
1/2 tsp kosher salt, less if not kosher
1/2 tsp brown sugar
Pinch of red chilli flakes (optional)

To serve

Rolls, tortillas or similar
extra BBQ sauce or hot sauce
Cheese
Jalapeno chillis

Directions

Remove the string (if any), rind and most of the fat from the pork and slice into 3 pieces.

Add the pork and BBQ sauce to a slow cooker, turning to coat the pork in the sauce and cook on low for 6-7 hours or even better cook in a pressure cooker for 45 minutes, full pressure, natural release.

Mean while let’s make the “slaw”!

Shred the cabbage and slice the spring onions.

Combine the cabbage and spring onions in a large bowl. In a seperate bowl, combine the vinegar, water, salt, brown sugar and chilli flakes (if using).

Pour the vinegar mixture over the cabbage mix and and stir to combine. Cover and refrigerate for 2 hours or up to 8 hours.

When the pork has had its time in the slow cooker or pressure cooker transfer to a chopping board. Remove any excess fat and shred with two forks or in this case tongs and a fork.

Reduce the cooking liquid if it is too thin as you want a saucy consistency. Add back in the pork and stir to combine. Taste for seasoning.

Now serve any which way you like. Don’t forget to check the “slaw” for seasoning before serving. You may need to add more vinegar, salt and or sugar as 1/4 cabbages range in size considerably!