Monday, 15 July 2013

Recipe : Slow Cooked Sliders with Homemade Coleslaw

Rachel’s have just been in touch with news of their brand new low fat mango yogurt, which we will be reviewing shortly. They also sent through their Summer 2013 Recipe Collection and I've just been salivating looking at this one. I've always wanted to try pulled pork and, as I already make homemade coleslaw and know that everyone loves it, I can't wait to try this recipe out. It's perfect for summer picnics and I'm also strangely excited about cooking meat in coke because it just sounds so wrong !

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Slow Cooked Sliders with Homemade Coleslaw

Pulled pork shoulder with creamy coleslaw in a mini bun



Ingredients:

For the bread rolls:

500g white bread mix
160g Rachel’s low fat natural yogurt, warmed
160ml water, warm
NB: If there isn’t time to make the bread rolls, you can buy ready made soft white bread rolls

For the pork:

1kg pork shoulder
2 ½ tbsp paprika
2 tsp salt
2 cloves garlic, crushed
1 tbsp cayenne pepper
1 tbsp dried oregano
½ tbsp dried thyme
3 x 500ml bottles Cola

For the coleslaw:

Half white cabbage, finely chopped
2 carrots, peeled and grated
2 red onions, finely sliced
A pinch of chilli flakes
180g Rachel’s low fat natural yogurt
Juice of ½ lemon
Salt & pepper to season

Makes : 10 rolls, Serves: 4-5 people, Cooking & Preparation Time: 5 hours

Method:

 For the bread rolls:

1.Place bread mix in a bowl or food mixer, add the yogurt and water, and mix together for five minutes to form a ball of dough
2.Place the dough on a floured surface and leave for five minutes. Knead and stretch for two minutes. Mould into a ball and rest for five minutes
3.Shape the dough and place on a greased baking tray. Divide the dough into ten pieces
4.Cover with a damp cloth or cling film and leave to rise in a warm place for 30-40 minutes or until the dough has doubled in size
5.Uncover and bake in the oven, pre-heated to 230C/ 450F/ Gas Mark 8, for 30 minutes until golden brown

 For the pork:

1.Mix together all the spices and garlic and rub all over the pork shoulder. Cover with aluminium foil or parchment paper and place in the fridge for 12-24 hours
2.Take out the joint and place in a roasting tray and pour two bottles of cola over the meat. Cover the tray and joint with aluminium foil completely. Cook in a pre-heated oven 170C/340F/Gas Mark 3 for three hours. Check every hour that the joint is not cooking dry and add more cola as necessary
3.After three hours, remove the parchment paper/ foil and cook for at least another hour. Then remove from the oven and leave to rest before ‘pulling’ the pork with a fork. Shred the meat into small pieces with another fork 

For the coleslaw:

1.Mix together all the coleslaw ingredients until well combined 

To serve: pile the pulled pork shoulder on to the bread rolls and top with a spoonful of coleslaw

Other recipes that you may be interested in :

Madhouse salad recipe : Sunshine Cod & Mango Salad

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