Slow Cooked BBQ Pulled Pork with Celeriac Slaw
This is one of those recipes that requires little effort BUT a lot of time and love. It is worth every single second of waiting for it to cook. I haven’t made Pulled Pork since my Slimming World days… you know when you have something so much it just puts you off!? Well ‘it is time’ and this recipe is much better than any I have done before.
The Celeriac Slaw is a nice addition… Pork and Celeriac are a match made in heaven, but if you can’t get Celeriac, normal (but homemade) Coleslaw would be just fine.
This amount makes enough to fill 6-8 Brioche Buns.
For the Pork you will need :
1.5kg Pork Shoulder
3 tsp Smoked Paprika
1 tsp Cumin
1/2 tsp Mixed Spice
1 tsp Wholegrain Mustard
2 tsp Soft Light Brown Sugar
1 tsp Salt
300ml Apple Juice
300ml Water
For the Sauce
3 tbsp BBQ Sauce
1 tsp Smoked Paprika
1 tsp Soft Light Brown Sugar
Method
For the Pork, I removed it from the packaging leaving the fat and the string all in place. Rub the Pork all over with the Smoked Paprika, Cumin, Mixed Spice, Mustard, Sugar and Salt. Clingfilm in a dish and leave overnight in the fridge.
The next day, nice and early… preheat the oven to 120’, put the Pork into a casserole dish with the Water and Apple Juice, cover with a tight fitting lid and cook for 8 hours.
Every 2 hours or so, remove from the oven and baste with the juices, putting the lid back on and back into the oven.
Whilst the Pork is cooking you can make the Celeriac Coleslaw.
For the Celeriac Coleslaw you will need:
1/2 small Celeriac
1 large Carrot
1 Red Onion
100g Sour Cream
1/2 Lemon juiced
1 tsp Grain Mustard
Parsley/Chives
Salt and Pepper to taste
Finely slice the Onion and once peeled, shred or grate the Carrot and Celeriac.
Mix the Celeriac, Onion and Carrot with the Lemon Juice, Sour Cream, Mustard, Herbs, Salt and Pepper and set to one side in the fridge for later.
After the 8 hours, take the Pork out of the liquid and remove the string and fat and any other excess fat you can see. Shred the Pork up with two forks.
Tip the casserole dish to the side so the liquid collects on one side, you will be able to see the fat on top of the sauce, skim away as much of the fat as possible with a spoon.
Strain the remaining sauce through a sieve into a sauce pan. Add the BBQ Sauce, Smoked Paprika and Sugar to the Sauce in the pan and simmer until reduced by half into a sticky sauce consistency.
Mix the Sticky Sauce with the Pulled Pork and serve hot with Brioche Buns and the Celeriac Slaw.
You could also cook this in the slow cooker but I would always recommend casserole dish in the oven over a slow cooker.
Hope you enjoy making and eating this as much as we did!
L x