Flavorful pulled pork served on top of refreshing coleslaw, a great low-carb summertime recipe!
Ingredients
1 1/3 kg
Pork shoulder, whole, lean
3 tbsp
Olive Oil, Extra Virgin
(for pork)
1 tsp
Salt
(each)
1 tsp
Black pepper
2 tsp
Paprika, smoked
1/2 small head
Green cabbage
(shredded or chopped)
1/2 small head
Red cabbage
(shredded or chopped)
1/2 fruit
Pineapple
(diced)
3 medium
Carrots
(peeled and grated, or use matchstick)
1/2 cup
Cilantro (coriander)
(chopped)
2 tbsp
Mayonnaise, low fat
1/3 cup
Olive Oil, Extra Virgin
1/4 cup
Red wine vinegar
(optional)
Instructions
Preheat the oven to 428°F.
Score the pork skin ~1cm deep and drizzle the olive oil over the pork.
Season with salt, pepper, and paprika and rub into the skin.
Place the pork in a roasting tray and place it in the oven immediately lowering the temperature to 320°F. Cook for 4 hours, basting occasionally with the juices in the tray.
After 4 hours reduce the temperature to 302°F for another 2 hours or until you can easily pull the meat apart. Remove the crackling and fat as you pull the pork apart.
Meanwhile, prepare the coleslaw. Add the pineapple, green and red cabbage, carrots, and cilantro to a large bowl. Stir in the mayonnaise, olive oil, and red wine vinegar.
