Project Description

Easy pulled pork with apple & brussel sprout slaw

Serves 4

Preparation 15 minutes
Cooking 1 hour

1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon dried red chilli flakes
1 teaspoon dry mustard powder
½ teaspoon salt flakes
3 cloves garlic, finely chopped
2 tablespoons (40ml) olive oil
4 (700g) pork scotch or neck steaks
1 medium (150g) red onion, thinly sliced
2 cups (500ml) chicken stock
¼ cup (60ml) apple cider vinegar
1 tablespoon brown sugar
½ cup coriander leaves (optional)
4 thick slices sourdough bread or rolls, to serve

Apple & brussel sprout slaw
1 apple, quartered and cored
1 small (200g) fennel, trimmed and fronds reserved
210g (approximately 7) brussel sprouts
2 green onions, finely sliced
2 tablespoons (40ml) lemon juice
¼ cup (60ml) olive oil

Combine cumin, coriander, smoked paprika, chilli flakes, mustard powder, salt and garlic in a shallow bowl.  Press both sides of each pork steak into spice mixture.

Heat olive oil in a large casserole dish, cook pork steaks with remaining spice mixture for two minutes on each side until browned.  Add sliced onion, stock, apple cider vinegar and brown sugar and bring to the boil.  Cover, reduce heat and simmer for 1 hour or until the pork is very tender.  Carefully remove pork steaks from liquid and set aside.  Bring remaining sauce to the boil over medium heat and simmer for 10 minutes or until thickened.

Shred pork using two forks, add to reduced sauce and stir gently, being careful not to break up the meat further.

For Apple & Brussels sprout slaw, shred apple, fennel and brussel sprouts using a sharp knife or mandolin.  Combine shredded vegetables with green onions, lemon juice, olive oil and reserved fennel fronds.  Mix well and season to taste with salt and pepper.

To serve, spoon pulled pork onto bread, top with slaw and sprinkle with coriander leaves.

Watch out for the Taste of Australia cookbook coming to all good bookstores near you in September 2014!