Cajun Pulled Pork Shoulder with BBQ Corn and Slaw

 

INGREDIENTS

  • 2kg pork shoulder

  • 300ml bbq sauce + 700ml water

  • 1Tbsp Cajun spicy mix

  • 2 Tbsp dry oregano

  • 1 fennel

  • 1 jalapeno chili

  • 5 cornichons sliced

  • 4-6 corn on the cob

  • 150g mayonnaise

  • 30g chipotle sauce

  • ¼ red cabbage

  • 1 Tbsp brown sugar

  • 2 Tbsp white vinegar

  • 1 Tbsp caramelized balsamic

  • ½ Wombok cabbage

  • ½ bunch coriander

  • 50g Danish feta cheese

  • 1 Lemon

  • Salt and pepper

 

METHOD

  1. Preheat oven to 160°C.

  2. Pat dry the pork shoulder and cut it into approx. 6 chunky pieces. Rub the pork pieces with the Cajun spice and season with salt and pepper, in a large frying pan on high heat, drizzle olive oil and sear the pork on each side for approx. 2 min until golden. Remove from pan and place the pork into a deep baking tray.

  3. In a small pot, place the bbq sauce and the dry oregano, add the water and mix well, bring to the boil and pour over the pork, cover the pork with a lid or foil and cook in the oven for 3hrs.

  4. Meanwhile, finely slice the cabbage, finely slice the fennel, finely slice the jalapenos, finely slice the cornichons, and set aside. Finely slice the red cabbage and place it in a mixing bowl, add the brown sugar and the white wine vinegar, mix well, season with a pinch of salt, and place in the fridge.

  5. In a separated mixing bowl mix together the mayo, chipotle sauce, 1/2 lemon juice, and season with salt and pepper. In a serving bowl, mix together the wombok cabbage, the fennel and half of the chipotle mayo, toss well, season and place in the fridge.

  6. Peel the corn cobs and tie back the leaves if you wish, cook them in salted boiling water first for 10min, remove them from the water and let cool. Grill before serving.

  7. Remove pork from the oven, remove the lit and turn the oven up to 220°C, place the pork back in the oven for an extra 20 -30 min until dark and caramelized.

Styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.