6cupsshredded cabbage (approximately 1 medium cabbage)
2cupsshredded carrots (approximately 2 large carrots)
¾cupmayonnaise
¾cupGreek yogurt
1tbsplemon juice
2-3tsphoney(optional)
salt to taste
To serve
fresh bread rollshalved and toasted
pickles(optional)
fresh rocket/arugula (optional)
Instructions
Pre-heat the oven to 160°c/320°F.
Drizzle the pork shoulder with the olive oil. Combine the seasoning in a small bowl and sprinkle the spice blend over the pork.
Rub into the meat then place in a large roasting dish or Dutch Oven along with the onions and garlic then cover with foil or a lid.
Place in the oven and allow to roast for 3 hours until the pork pulls apart easily.
You can cook the pork in a slow cooker too on the low setting for 8-10 hours until tender.
Remove from the oven and allow to cool slightly before pulling the meat with two forks or use your stand mixer with the paddle attachment to pull a lot of pork or chicken quickly. Reserve any of the liquid from the pork, adding a half cup of this to the barbecue sauce will add incredible flavor
To make the barbecue sauce, combine all the ingredients in a saucepan over medium-high heat and bring to a simmer. Cook for 5 minutes until the sugar has dissolved.
Combine the pulled pork with the barbecue sauce and set aside.
To make the coleslaw, combine the grated carrot, cabbage and parsley in a bowl. Mix together the mayo, yoghurt, lemon juice and salt. Pour the dressing over the vegetables and toss. If you want it sweeter, add honey.
To serve, place a few spoonfuls of pulled pork into a buttered bread roll, top with coleslaw and rocket/arugula (if using) and eat immediately.