Behold, the left overs from my “Lo ‘n’ Slo” Pork Belly  – Pulled Pork, Red Cabbage Slaw and a killer BBQ sauce! Pork Belly – the gift that just keeps giving 🙂

There are three chief components to this Pulled Pork dish – the pork, the slaw and the BBQ sauce but , this does take a bit of time and effort but like most dishes that do it is ridiculously worth it. The longest part of this is the initial cooking of the Pork Belly itself – check out the link above for that recipe and the rest of this post will start from there.

Serves 2

For the Pork:

Chilled left over pork belly – shredded

Crackling – roughly chopped

For the BBQ Sauce:

4 tbs HP (brown) sauce

4 tbs tomato ketchup

2 tps Worcester sauce

2 tps English mustard

1/2 tps chili powder

For the slaw:

2 medium carrots peeled

1/2 white onion

1/4 small red cabbage

4-5 tbs mayo

salt and pepper

juice of 1/2 lemon

Bringing it all together – so this is the easy bit:

Slaw: shred the carrot, onion and cabbage through a food processor (use the grating head), combine with the mayo, lemon juice and salt and pepper – slaw done.

BBQ Sauce: combine all of the sauce ingredients – BBQ sauce done

Pulled Pork: warm up a wide frying pan, oil a little and sling in the shredded pork and crackling. toss the pork until it’s warmed through.

Bring the pork, slaw and BBQ sauce together on a toasted bun, bap or just dig in with a big fork!