Pulled Pork Sandwich and Cabbage Salad in Apple Cider Vinegar

MurmuresReviews(1)
Ginger S.: "This is a succulent, packed-full sandwich that co…" Read More
32Ingredients
Calories
75Minutes

The ultimate comfort food, these pulled pork sandwiches are packed with sweet and spicy flavor. Paired with a coleslaw inspired cabbage salad made with apple cider vinegar, comfort food has never tasted so good or been so good for you. Allow ample time for cooking, as the pork is slow roasted in the oven for maximum tenderness.

Ingredients

  • 2 kilograms pork shoulder (with bone)
  • sea salt
  • ground black pepper (freshly)
  • 2 tablespoons olive oil
  • 1 onion (finely diced)
  • 2 garlic cloves (crushed)
  • 1 carrot (diced)
  • 2 celery stalks (finely diced)
  • 1 red chili (long, finely diced)
  • 1 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon tomato paste (puree)
  • 4 tablespoons molasses
  • 2 tablespoons mustard powder
  • 1/2 teaspoon ground turmeric
  • 1/2 cup white vinegar
  • 500 milliliters chicken stock
  • 1/2 teaspoon dried chili flakes
  • 1 tablespoon chipotle sauce
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1/4 white cabbage (cored, leaves finely chopped)
  • 1/4 red cabbage (cored, leaves finely chopped)
  • 1 carrot (peeled and cut into ribbons with a vegetable peeler)
  • 8 radishes (thinly sliced)
  • 1 onion (finely diced)
  • 2 tablespoons apple cider vinegar
  • 1/3 cup red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon juice
  • sea salt
  • ground black pepper (freshly)

Directions

  1. Preheat oven to 160 degrees Celsius
  2. Pork Preparation:
  3. Place the pork shoulder in a plate, skin side downwards, and season with salt and pepper.
  4. Turn the meat over so the skin is upwards, cover with foil and cook for about 5-6 hours in oven.
  5. Check after 3 hours - if the pork is getting dry, add a little bit of water, and put back in the oven.
  6. Transfer the cooked meat to a rack to cool, then turn over.
  7. Shred with a fork (the meat must unravel and be very soft and tender).
  8. To make the sauce, heat olive oil in a large saucepan over medium heat.
  9. Cook onion with a pinch of salt, stirring for 5 minutes.
  10. Add garlic, and cook for another 2-3 minutes, then add carrot, celery, and chili. Cook for 10 minutes until the vegetables start to soften.
  11. Add all the other ingredients except the corn starch paste. Simmer on low heat for 1 1/2 to 2 hours.
  12. Remove pan from the heat and strain the contents through a sieve, pressing to get as much liquid as possible.
  13. Add the cornflour paste to the sauce, heat through while stirring to avoid lumps.
  14. Add pulled pork to the sauce and toss to coat.
  15. Salad Preparation:
  16. To make the salad, put the white cabbage, red cabbage, radishes, and onion in a large bowl and mix well.
  17. Mix apple cider vinegar, red wine vinegar, olive oil, lemon juice, salt and paper. Add to the vegetables and mix gently to coat the vegetables.
  18. Serve the frayed pork and the cabbage salad in a mini brioche.
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Reviews(1)

Yummly User
Ginger S. 12 Jul 2015
This is a succulent, packed-full sandwich that covers all the bases! We particularly liked the crunch of the cabbage and sweet and sour combinations throughout.