Sarah Tiong’s pulled pork, brussel sprout & apple salad
Serves: 4 | Preparation time: 4 hrs | Cooking time: Slow-cooked pulled pork 4 hrs (see recipe) | Meal Options cooking time: 10 minutes
Pulled Pork Base Recipe:
2.5-3kg Tasman pork shoulder roast
2 tbsp salt
2 tbsp ground toasted coriander seed
2 tbsp ground toasted fennel seed
2 tbsp ground toasted black pepper
2 large brown onions, finely chopped
5 garlic cloves, finely chopped
1-2L Boiling water or stock
6-8 Brussel sprouts, finely shredded
1 red apples, cut into thin matchsticks
1 handful of spinach leaves
4 tbsp pulled pork cooking liquid
2 tbsp apple cider vinegar
1 tbsp oil
Method Slow-cooked Pulled Pork:
- Adjust oven rack to lower position and preheat oven to 150°C. Bring the stock or water up to a boil in a separate pot.
- Combine salt, sugar, coriander, fennel seed and black pepper in a small bowl and mix thoroughly. Season pork with spice mixture, making sure to rub it on all sides.
- Heat oil in a Dutch oven over medium-high heat on the stove. Once the oil is hot, add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes. Add the onion and garlic and mix well.
- Turn off the stove and add boiling water or stock about ½ way up the shoulder in the Dutch oven. Place the Dutch oven into the oven and cook for 4 hours at 150°C.
- Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
- Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out).
- For the salad, whisk together the reserved pulled pork cooking liquid, oil, vinegar, salt and pepper.
- Mix together the Brussel sprouts, apple and pork.
- Add the dressing to the pork and toss well.
More meal options with pulled pork, see recipes here: