Ingredients
| FOR THE PORK | |
| 2 teaspoons dried oregano | |
| 2 teaspoons ground cumin | |
| 2 teaspoons ground coriander | |
| ½ teaspoon cayenne pepper | |
| 1 tablespoon sweet smoked paprika | |
| 2 tablespoons brown sugar | |
| 5kg bone-in pork shoulder, fat scored | |
| 2 tablespoons white vinegar mixed with 1 teaspoon salt | |
| 3 cups beer | |
| EASY TOMATO BARBECUE SAUCE (MAKES ABOUT 3 CUPS) | |
| 1 cup apple cider vinegar | |
| 2 x 400g cans crushed tomatoes | |
| sieved 4 cloves garlic, crushed | |
| 1 teaspoon cumin seeds | |
| â…“ cup brown sugar | |
| 1 tablespoon sweet smoked paprika | |
| 1 tablespoon dried oregano | |
| ½-1 teaspoon cayenne pepper | |
| QUICK CHEESY SOFT POLENTA | |
| 1 litre whole milk | |
| 450g quick-cooking polenta | |
| 2 cups corn kernels (either from 3 freshly cooked cobs or canned) | |
| 1 cup grated tasty cheddar cheese | |
| 80g butter, chopped | |
| BARBECUE SLAW | |
| ¼ cup good-quality mayonnaise | |
| ¼ cup sour cream | |
| 1 tablespoon sriracha sauce | |
| 2 tablespoons lime juice finely grated | |
| zest of 2 limes | |
| 2 teaspoons caster sugar | |
| ¼ white cabbage, finely shredded | |
| ½ red cabbage, finely shredded | |
| 1 small red onion, thinly sliced | |
| 1 red capsicum, deseeded, finely chopped (reserve a little for garnish) | |
| 1 cup finely chopped coriander (reserve a little for garnish) | |
| â…“ cup lightly toasted pumpkin seeds |
Slow-cooked barbecue pork is a thing of beauty, not least because it is so incredibly easy to make and yet hugely popular. Add quick cheesy soft polenta and an American-style slaw and you’ll be in barbecue bliss before you know it.
The tomato barbecue sauce is super easy and can be made in advance and stored in a sealed container in the fridge for up to a week. Use any leftover pork to make the indulgent breakfast quesadillas overleaf.
Instructions
| 1. | FOR THE PORK |
| 2. | Mix together the oregano, cumin, coriander, cayenne, paprika and brown sugar. (This can be done up to 2 weeks in advance and transported in a sealed container.) |
| 3. | Rub the spice mix all over the flesh side of the pork and if possible, refrigerate overnight or for at least an hour. |
| 4. | Heat the barbecue to 200ËšC and put the pork in a barbecuesafe roasting dish, skin side up. |
| 5. | Brush the pork fat with the vinegar mixture and cook in the barbecue, lid closed, for 45 minutes. |
| 6. | Reduce the barbecue heat to about 150ËšC and pour the beer around the base of the pork (NOT over the fat). |
| 7. | Cover the dish with foil and cook the pork for 6½ hours. |
| 8. | Remove the foil, increase the heat back up to 200ËšC and cook for a further 35 minutes before serving. |
| 9. | To SERVE, remove the crackling and use two forks to pull the pork meat apart. |
| 10. | Toss through 1½ cups of easy tomato barbecue sauce (recipe follows) and spoon the pork over the quick cheesy soft polenta. |
| 11. | Serve with extra sauce on the side and the barbecue slaw. |
| 12. | EASY TOMATO BARBECUE SAUCE |
| 13. | Put all the ingredients (start with ½ teaspoon cayenne pepper, then add the remainder depending on the kind of kick you want your sauce to have!) in a saucepan with some sea salt and freshly ground black pepper and whisk to combine. |
| 14. | Bring to the boil, then reduce to a simmer for 20 minutes or until slightly thickened. |
| 15. | QUICK CHEESY SOFT POLENTA |
| 16. | Put the milk in a large saucepan with 1 litre of water and bring to the boil. |
| 17. | Remove from the heat and add the polenta in a steady stream, whisking as you go. |
| 18. | Return to a very gentle heat and stir in the corn, cheese and butter. |
| 19. | Season really well with sea salt and freshly ground black pepper and serve immediately topped with the pulled pork. |
| 20. | BARBECUE SLAW |
| 21. | Whisk the mayonnaise, sour cream, sriracha, lime juice and zest and sugar together in a large bowl. |
| 22. | Season well with sea salt and freshly ground black pepper. |
| 23. | Add the cabbages, onion, capsicum and coriander, reserving a little capsicum and coriander to garnish, and toss to combine. |
| 24. | Serve garnished with the remaining capsicum and coriander and the pumpkin seeds. |
Recipes and Food Styling Sarah Tuck / Photography and Styling Tamara West
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