One of my earliest memories of family dinners is of pork chops with mustard and veges. I think we used to have chops quite regularly (thanks Mum!) and I remember I loved them – perhaps it was because it was “OK” to suckle the meat off the bone and give my knife and fork a rest.
- 1.5kg pork shoulder
- 2 Tbs olive oil
- Another 2 Tbs olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, finely chopped
- 3 tsp dried oregano
- 1 tsp smoked paprika
- 2 cups fresh chopped tomatoes (or 1 can)
- 1/4 cup white vinegar
- 1/4 white cabbage, shredded
- 2 carrots, roughly grated
- 4 shallots, sliced (including green parts)
- 1 cup shredded greens (kale, spinach, lettuce)
- 2 heaped Tbs mayonnaise
- 4 Tbs white vinegar*
- just enough paprika that you can handle*
- salt & pepper*
- Heat the oven to 150 C.
- Heat a heavy-based oven-proof crock-pot on the stove to medium-high (or you could use a slow cooker).
- Rub the pork all over with 2 Tbs of the oil.
- Sear the meat on all sides until caramelised, then take out of the pot and set aside.
- In the same pot, reduce the heat to low/medium add the other 2Tbs oil, onion, garlic, oregano and paprika cook, stirring until the onions are translucent.
- Add the tomatoes & vinegar and scrape and stir loosening any caramelised bits caught to the bottom of the pot.
- Return the pork (and juices) to the pot and top it up with water until the pork is half covered.
- Cover the pork with some baking paper (to keep it moist), put on lid and in the over for 4 hours, turning the pork over every hour.
- After 4 hours, remove the pot from the oven and let is stand for 10 minutes.
- Remove the pork from the pot, discard the bones (the flesh will fall away quite easily), and pull the flesh apart with 2 forks (You have to be patient as it takes a while to shred all the flesh. I have uber heat-sensitve hands but I guess t would be easy to shred with your hands if you’re tough.)
- Meanwhile, put the pot back on the stove, bring to the boil then lower the heat and reduce the sauce by half.
- Once shredded, add the pork back into the sauce and stir to combine.
- For the coleslaw – mix all ingredients together until the sauce coats all the ingredients
My usual eating method is to fill half a bowl with the coleslaw and whack a big slap of the meat on top and eat the 2 together as is, but some might like to put a little of each between 2 mini buns, call it a ‘Slider’ and serve it as a canapé or entrée.
* When I’m lazy I replace the vinegar, paprika and S&P with a good lug of ‘Franks Red Hot, hot cayenne pepper sauce’ (which is essentially spices, vinegar, garlic and aged cayenne peppers). It’s the perfect spiciness for me.