Ingredients serves 5-6
Ingredients Serves 5 -6
- 1 kg pork shoulder (skin removed)
- 300ml chicken stock
- 200ml bbq sauce
- 50ml apple cider vinegar
- 50ml balsamic vinegar
- 50ml brandy or whiskeya
- 30ml honey
- 30ml Worchester sauce
- 2 garlic cloves
- 15g smoke paprika
- 15g mild chili powder
- 2.5g ground ginger
- 2.5g ground cinnamon
- Thyme
- marjoram
for the coleslaw
- ½ cabbage
- 2 carrots
- 1 shallots
- 150ml mayonnaise
for the tomato and cucumber salad
- 300ml cherry tomatoes
- 1 cucumber
- basil leaves
- 50ml olive oil
Method
- Combine all the ingredients together and give a good blitz
- Place the pork into the casserole and add all the ingredients on top turn on the heat, bring to the boil then simmer for around 2 hours covered
- Prepare the coleslaw by cut as thinly as possible the cabbage
- Peel the carrots and cut thin too
- Finely chop the shallot and mix with the cabbage and carrot
- Add the mayonnaise and mix well
For the tomato and cucumber salad
- 1) cut the tomatoes by half
- 2) cut cubes the cucumber and add to the tomatoes, then chop the basil and add to tomato and cucumber and mix with the olive oil
To serve
1) when pork is ready shred with our hands or a fork then mix with bbq sauce or dampen with the remaining liquid
Heat the pitta bread then fill in with pork and coleslaw and serve with the tomato salad
