I managed to pick up a pork shoulder joint in Sainsbury's the other day for just £2.34. It had been reduced, as it's use by date was that day. I put it in the freezer and decided what to do with it at a later date. I have always enjoyed pulled pork when I have been out so I decided I would make that. I didn't want it to be too unhealthy, so I made some home-made coleslaw and sweet potato chips to go with it.
Everyone else had wraps with theirs, but I didn't want to eat bread too, so I used little gem lettuce leaves as a healthier alternative to the wraps. They were deliciously crunchy and juicy. The shoulder joint is quite fatty and the best way to cook it is low and slow. It's probably best done in a slow cooker if you have one, to keep the recipe cheap. I would suggest 7 hours on low or 5 hours on high if using a slow cooker, otherwise my recipe is using a conventional oven.
As I had some vegetables that needed using up in the fridge, I made some coleslaw as an accompaniment to the pork. You can make coleslaw with pretty much any vegetables, by slicing thinly and giving a coat of mayonnaise, salad cream or yoghurt and a good seasoning of pepper. A great tip for the leftover coleslaw is to grate cheese into it and use it as a sandwich filler for packed lunches through the week.
BBQ Pulled pork
2kg pork shoulder joint
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. BBQ sauce
Pre-heat the oven to 220.
To make a rub for the pork, place the paprika, garlic powder and sugar onto a plate and mix until combined.
Place the joint onto the spices and coat all the surface of the pork with the mix.
When the joint is covered completely in the mixture, place in a roasting tray on a wire rack and put into the hot oven for 30 minutes to crisp up the crackling.
Turn the oven down to 130, take the pork out and pour a cup full of water into the bottom of the roasting tray, cover with tin foil tightly and cook for a further 4 hours and 30 minutes.
If using a slow cooker rub in the spices and place in the slow cooker with half a cup of water for the times listed above.
Sweet potato chips
2 medium sized sweet potatoes cut into strips
1 tsp. cumin
1 tsp. paprika
1 tbsp. coconut oil - or whichever oil you have
When the pork has about half an hour left prepare your chips.
Place the sliced potatoes into a bowl, sprinkle the spice onto them and shake so they get an even coating, then pour the oil onto them and shake again.
Place into the oven for the last half hour with the pork, or if cooking on their own, place in a pre-heated oven at 180 for 20 minutes.
1 small white cabbage
2 tbsp. light mayonnaise
Salt and pepper
Juice of half a lemon - leave out if you haven't got one
Using the slicer attachment of a food processor, slice the vegetables, or you can do it by hand for a rustic, chunkier slaw.
Place the sliced vegetables into a bowl, add the mayo, salt and pepper and lemon juice and give everything a good stir.
When the pork is cooked, leave to stand for 10 minutes and pour the juice from the roasting tin into a jug.
Pour off most of the fat and add the BBQ sauce to the juices and stir.
Shred the pork with a couple of forks and add the sauce when finished.
Serve with buns, wraps or lettuce -like I did- and use any leftovers to top a jacket potato- if there are any of course.