This is a paired down version - good for one or two hungry mouths.
On Saturday I had a night at home while the lovely lady was out gallivanting with friends. She is not a fan of spicy so that gave me a chance to try something to clear out my sinuses.
Usually I would do a whole shoulder but sometime you want a bit of comfort food by yourself.
I started with a hefty 400g pork rump ‘steak’. I use inverted comas as you can’t grill pork butt like you can a beef steak – it needs gentle, slow cooking. I cubed it into 1cm chunks and marinated it for 8 hours with the juice of 1 lime, 2 roughly chopped garlic cloves, 5 chopped coriander stalks, a teaspoon of toasted cumin seeds, ½ teaspoon of ground coriander, ½ teaspoon freshly cracked black pepper, 1 chipotle chilli (I used dried but I prefer canned), ½ teaspoon liquid smoke, 1 red chilli and 1 finely sliced onion.
After 8 hours I pre-heated the oven to 150 degrees C and transferred the meat and all of the marinating juices to a roasting pan and added 1 cup chicken stock. Cook for two hours or until the meat can be shredded with a fork. Transfer to a saucepan or dutch oven and reduce over a medium heat until a thick consistency. The meat should fall apart at this stage. Add salt to taste.
Finely slice (with a mandolin if possible) 1 small red onion, 1 medium sized carrot, ¼ Savoy Cabbage and 1 apple. In a large bowl combine two tablespoons mayo (either homemade or bought), ¼ cup loosely packed chopped coriander and parsley leaves (if serving with fish instead also add dill or dill pollen), the juice of 1 lemon or lime, salt and pepper. Combine all of the ingredients and toss roughly (ideally with your hands).
Serve slaw and pork on a bun and chow down with a hoppy IPA.