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Kansas City pork shoulder with slaw

Method

  • Combine 1 tbsp salt with the onion powder, ground pepper, oregano, thyme, celery salt, chilli powder and paprika. 
  • Put the pork in a large roasting tray and rub all over with the spice mix. Then set aside for 2 hours. 
  • In another bowl, combine the cider vinegar and lemon juice, and also set aside. 
  • When ready, preheat the oven to 160°-180°C fan forced (180°-200°C normal).
  •  Put a few spoons of the vinegar mixture into the base of the oven tray and cook the pork in the oven for about 1½-2 hours, adding a couple of spoons of the vinegar mixture over the top every 30 mins. 
  • When ready, toss the red cabbage, carrots, red onion and mango with the lime juice, coriander, seasonings, Tamari to taste, sesame oil and olive oil until well combined. 
  • nb.  Any leftover spice mix will keep in an airtight container in the refrigerator for a few days. 
  • Serve sliced pork with a good mound of the slaw on the side. 
  • from “Seriously Good! Gluten-Free Cooking" by Phil Vickery

Ingredients

  • sea salt & freshly ground pepper
  • 1 tbsp onion powder
  • 2 tbsp ground pepper
  • 1 tbsp ground dried oregano
  • 1 tbsp ground dried thyme
  • 1 tspn celery salt
  • 1 tspn hot chilli powder
  • 1 tspn paprika
  • 1 kg boned, rolled pork shoulder
  • 500 ml cider vinegar
  • juice of 4 large lemons
  • ½ red cabbage, finely sliced
  • 2 small carrots, grated
  • 1 red onion, finely sliced
  • 1 mango, peeled, cored & cubed
  • juice of 3-4 limes
  • 3-4 tbsp chopped fresh coriander
  • 2-4 tbsp Tamari
  • 1 tbsp sesame oil
  • 4-6 tbsp olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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