Sticky Pork And Apple Slaw Recipes
STICKY PORK AND APPLE SLAW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sticky pork: Preheat the oven to 300 degrees F.
- Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
- Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.
- For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated.
- When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside.
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- Combine rub ingredients in a small bowl. Remove any twine from the pork. Rub the spice mixture all over the pork, using your hands. I suggest placing pork on a baking sheet to catch any fallout.
- In a slow cooker, add the Worcestershire sauce, chili powder, chicken broth, garlic, ground cumin, liquid smoke, and brown sugar. Stir until combined. Add the pork into the slow cooker and cover. Set on low and cook for 10 hours.
- When the pork is done, take it out of the slow cooker and place it on a cutting board. Using two forks, shred it. Depending on your piece of meat, you may need to remove larger fatty pieces. I like to keep some of the smaller fatty pieces as they make the sandwiches taste even better. Place the shredded pork on a plate, bowl, or in a storage container. Spoon some of the leftover cooking liquid onto the pork and toss. It's up to you how much/how little you use. If you're not going to top your sandwiches with BBQ sauce, I suggest adding more of the liquid.
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- In a baking tray pour in the water, both soy sauces and the star anise. Place the pork belly into the tray, cover with baking paper then cover the tray with foil.
- Place the tray into the oven and cook for around six hours, checking occasionally to make sure that the liquid doesn't reduce too much. Add a little more water if required.
- Pour off the liquid (set aside for later use) and refrigerate the pork until completely cold, overnight if possible.
- To make the chilli caramel, combine the sugar and water in a large saucepan. Place on to the heat and bring to the boil without stirring. Brush the sides of the saucepan occasionally with a wet pastry brush to stop crystals from forming.
- Add the fish sauce. To avoid it spattering you, turn heat down to a simmer and continue to cook for a further five minutes. Strain and set aside for later use.
- To make the apple slaw, place all the ingredients apart from the apple into a bowl and set aside for later use.
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