Pulled Pork with Crunchy Coleslaw
- For the pork
- 3kg outdoor bred boneless pork leg, skin finely scored
- 100g dark Muscovado sugar
- 2tbsp wholegrain mustard
- 4 cloves garlic, finely chopped
- 2tbsp fennel seeds
- 5cm piece fresh ginger, finely chopped
- 2tbsp dried mustard powder
- 2tbsp groundnut oil
- 1tsp sea salt
- 500ml dark ale
- For the coleslaw
- 1 large fennel, shredded finely
- 15g fresh dill, finely chopped
- 1 small red cabbage, finely shredded
- 2 carrots, finely shredded or grated
- 2 lemons, juice only
- 1tbsp Dijon mustard
- 2tbsp extra virgin olive oil
The combination of the crunchy crackling, tender meat and sweet, spicy marinade make this pulled pork dish a moreish alternative to a traditional roast.
1 Pat the pork dry with kitchen paper and place in an extra large roasting tin. Place the sugar, wholegrain mustard, garlic, fennel, ginger, mustard powder and groundnut oil in a bowl and mix together well to make a paste. Spread this all over the pork rubbing in well and then cover with cling film and set aside for about two hours or overnight, if you have time.
2 Preheat the oven to 220°C/fan 200°C/Gas mark 7. Season the pork with sea salt and cook for 30 minutes, then pour the ale around the pork. Cover the pork with foil and turn the heat down to 120°C/fan 100°C/gas mark 1 and cook really slowly for six hours, basting now and again topping up with water or more ale to stop the base of the tin drying out.
3 Whilst the pork is cooking prepare the coleslaw by simply tossing all the vegetables and herbs together and mixing well. Whisk the lemon juice, Dijon mustard and oil in a bowl and then pour over and season with a pinch of salt and ground black pepper to taste.
4 Half an hour before the pork is ready, remove the foil and turn the heat up to 220°C/fan 200°C/gas mark 7 and cook for 30 minutes to crisp the skin. The meat should be succulent and falling apart at this stage. Remove from the oven and rest for at least 20 minutes, then pull the meat apart and mix with the juices in the bottom of the roasting tin. Serve in buns with the coleslaw and pickles.