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.
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!
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