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.