This is my quick and easy take on the American classic of pulled pork and ‘slaw however, instead of slow roasting a joint of pork on a spit for 24 hours, we’re just going to grill and shred a regular chop.
2 pork chops
1 tbsp ketchup
1 tbsp brown sauce
1 tsp lime juice
1 tsp soy sauce
1 tsp Worcester sauce
1 tsp white wine vinegar
1 tsp dried thyme
1 tsp olive oil
2 cloves of garlic (crushed)
Pinch of dried chilli flakes
Pinch of cumin
Salt and pepper
For the coleslaw:
Two carrots (shredded)
One quarter of a red or white cabbage (shredded)
Half of one onion (shredded)
Pinch of celery salt
Squeeze of lemon juice
At first glance the ingredient list may look daunting but it’s all things you would find in any decent cook’s cupboard. And if anything, I’ve sacrificed a bit of authenticity for convenience. Needs must.
First, marinade the pork. Simply put all the ingredients together into a bag, mix around and leave in the fridge for as long as possible (an afternoon is ideal, 24 hours is great).
However, if you’re defrosting the pork just put the ingredients into a bag with the frozen pork and allow it to defrost in the mixture.
As always, I am a garlic fiend so if you’re offended by the amount of garlic then feel free to leave some out!
Now, make the coleslaw, and then you can set it aside and forget about it. The coleslaw can be made in advance but if you can, try not to do it more than three hours in advance for the freshest crunch and less slimy texture.
Simply shred the cabbage, carrot and onion; you can either grate them or just chop them very finely. I would suggest chopping the onion and cabbage and grating the carrot – mix with the mayonnaise and season to your taste.
Heat the grill to a medium-high heat and once heated place the pork underneath for around 3 minutes on each side depending on the size of the chops. You can also griddle the chops but I prefer it this way as the sweet sauce doesn’t blacken quite so quickly.
Once cooked through (when the juices run clear), remove from the oven and shred like you would do with a peking duck. It’s always best to undercook the pork and if it’s still a bit raw in the middle you can give it a quick fry once shredded. The last thing you want is dried out and overcooked pork.
Sometimes I just have this with salad or corn on the cob, but on this occasion, I am recommending a crusty roll and a cold beer (sunshine would be good too)! Enjoy.