Pulled Pork With Fennel Apple Slaw Recipes

BBQ PULLED PORK WITH APPLE AND FENNEL SLAW

Steps:

• 1. Pre-heat your oven to 200C. Lay the pork in an ovenproof dish that has a lid. Add in the tomatoes, onion and rosemary. Combine the remaining ingredients and HALF the stock in a mixing jug and then pour over the pork. 2. Cook for 30 minutes at 200C, then turn the oven down to 140C, add in the remaining stock and cook for a further 2.5 hours with the lid on, followed by another 30 minutes with the lid off, or until the sauce has thickened and the meat can literally be 'pulled' apart with two forks. Check the liquid at 30 minute intervals, to make sure that the meat is not drying out. If you need to add more liquid, add in about another 100ml stock or water. 3. Remove the pork from the oven, leave to rest for 20 minutes, remove the crackling and set aside to grill until crispy and eat or discard (eat!), and then 'shred' the meat using two forks and mix it in with the sauce. 4. To make the slaw, combine all the ingredients together in a mixing bowl and toss gently to combine. 5. Serve the pork piled into fresh bread rolls or folded into wraps, with the slaw on the side.

FRAGRANT PORK WITH FENNEL SLAW

Steps:

• Rub the pork with the lemon zest and fennel seeds, then heat the oil in a non-stick frying pan. Brown the chops for 3 mins on each side, then remove from the heat. Splash over half the lemon juice, season, then leave to rest while you make the salad.
• Mix together the sliced fennel, apple, onion, mayo mix and nuts. Season with black pepper and squeeze in the remaining lemon juice to taste. Serve the pork with the pan juices spooned over, and the fennel slaw on the side. Great with jacket potatoes.

PULLED PORK WITH FENNEL APPLE SLAW

Steps:

• Rub Put the seeds fennel, mustard, coriander and Cumin in a pan over medium heat and toast until the seeds are fragrant. Once fragrant grind up in a coffee grinder, transfer to a bowl and add the salt, pepper, chipotle powder and garlic powder. Mix all of the spices then rub it all over the pork and then put the pork into the refrigerator to marinate over night. You will want to give your self plenty of time to smoke your pork 6-10 hours depending on the size Raspberry Chipotle sauce In a sauce pan put the raspberry preserves on med to low heat. Take the can of chipotle in adobo in a food processor and pulse until you have a puree. Of the chipotle puree add 2T to the pan. You can add more or less depending on how you like the heat level. Then chop up the garlic to a paste and add to the pan. Then add the zest of the orange, juice of an orange, juice of lemon, raspberries and cinnamon stick all in with the raspberries. Keep on a low simmer until all ingredients meld. Taste and adjust seasoning as needed. For the slaw it is best if you have a mandolin to do the slicing. If you don't have a mandolin make thin slices with a knife or use the shreader on the food processor. Slice the fennel, apple and red onion in the same size and throw into a bowl. In a food processor make the dressing. Juice and zest an orange put in the mustard, pasted garlic, vinegar, salt, pepper and honey. Blend until all combined then add olive oil until you get a creamy consistency. Taste and adjust seasoning as needed. Once the dressing is to completed poor on to the slaw and toss. This is best to be done a couple of hours before you are ready to make the sandwiches for all flavors to blend. To assemble to the sandwiches take your roll and put mayonnaise on one side the chipotle raspberry sauce on the other. Then put a layer of pork then a layer of fennel slaw.