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Thursday, 6 June 2013

Pulled Pork with Tart Apple Slaw



Slow Cooked Pulled Pork
1/2 medium onion, sliced
1 lb pork- preferably Boston butt, pork shoulder, or even pork sirloin
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
1  tsp soy sauce
2 TBSP dijon mustard
2 cloves garlic, minced
3/4 tsp salt
1 tsp pepper
pinch cayenne pepper
Scatter the sliced onion in the base of a slow cooker. Lay the pork on top of the onion.
In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 8 hours. Shred the meat by using two forks and pulling against the grain.
Tart Apple Coleslaw
adapted from Emeril Lagasse
(makes about 5 cups)
3/4 cup mayonnaise
2 TBSP Dijon mustard
1/4 cup packed light brown sugar
1/4 cup apple cider vinegar
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
4 cups shredded green cabbage (about 1/2 head cabbage)
2 large carrots, peeled and shredded
1/2 cup grated Granny Smith apple

Combine first 8 ingredients in a bowl, stirring to dissolve the sugar. Set aside.
Combine the cabbage, carrots, and apple in a large bowl. Stir in the sauce mixture, tossing to combine. Chill for 30 minutes to allow the flavors to blend.

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