Curtis Stone's pulled pork with slaw and bacon cornbread

If you’re looking for a mouth-watering dish to make this weekend, this tender slow-cooked pulled pork is loaded with flavour. Served with slaw and bacon cornbread, it’s the perfect feast for friends and family.

6 with leftovers

15m

Note: + cooling time

5h 50m

Ingredients

  • 2kg Coles Australian Pork Shoulder Roast Boneless
  • 150g streaky bacon, finely chopped
  • 2 cups (340g) coarse polenta (cornmeal)
  • 1 cup (150g) plain flour
  • 2 tbs caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 cups (500ml) buttermilk
  • 2 extra-large Coles Australian Free Range Eggs
  • 80g butter, melted
  • 1 1/2 cups (375ml) apple cider vinegar
  • 1 1/2 cups (330g) brown sugar
  • 2 tbs tomato paste
  • 1/4 tsp crushed red chilli flakes
  • 1/4 mini drumhead cabbage (about 250g), finely shaved
  • 1 small red onion, thinly sliced
  • 1 red capsicum, seeded, thinly sliced

Method

STEP 1

Position rack in centre of oven. Preheat to 150°C (130°C fan-forced). Season pork with salt and pepper. Use a small sharp knife or clean box cutter to deepen scoring in the skin and fat of the pork (don’t cut through the meat). Rub 2 tsp sea salt flakes into skin. Place skin-side up in a shallow roasting pan. Roast, uncovered, for 5½ hours or until pork is fork-tender. Remove from oven and increase heat to 230°C (210°C fan-forced). Transfer pork to a plate. Pour off juices from roasting pan and reserve. Return pork to the clean pan. Roast for 20 mins or until skin is golden brown, puffed and crisp.

STEP 2

Meanwhile, in a medium frying pan over medium heat, cook bacon, stirring occasionally, for 5 mins or until crisp. Transfer to a plate, reserving fat. Whisk polenta, flour, caster sugar, baking powder, bicarbonate of soda and ¾ tsp salt in a medium bowl. Whisk buttermilk and eggs in a large bowl. Gently whisk in polenta mixture until just combined. Stir in the bacon and butter.

STEP 3

Grease a 23cm round or square cake pan with reserved fat from bacon. Pour batter into pan and spread out evenly. Bake with pork at 230°C for 18 mins or until a skewer inserted into the centre comes out with moist crumbs attached. Cool in the pan on a wire rack for 10 mins, then turn out and cut into pieces.

STEP 4

While the cornbread is cooking, place ⅓ cup (80ml) of the reserved pan juices from the pork in a medium saucepan. Add vinegar, brown sugar, tomato paste, chilli flakes and 2 tsp pepper. Simmer over medium heat, stirring occasionally, for 15-20 mins or until reduced to a syrupy consistency. Season with salt. Keep warm.

STEP 5

In a large bowl, toss the cabbage, onion, capsicum and ⅓ cup (80ml) of the sauce. Season with salt and pepper.

STEP 6

Remove crackling from the pork. Break into pieces. Transfer the pork to a large serving bowl. Using 2 forks, coarsely shred the meat. Add 1 cup (250ml) of the sauce and toss to coat. Season with salt and pepper. Serve with the crackling, slaw, cornbread and remaining sauce.

Serve with lime halves.

Dietary information

Nut-free
Peanut-free
Sesame-free
Soy-free

Nutrition Information

Per Serve

Energy: 1017kJ/4251 Cals (49%)

Protein: 42g (84%)

Fat: 37g (53%)

Sat fat: 17g (71%)

Carb: 126g (41%)

Sugar: 68g (76%)

Fibre: 5g (17%)

Sodium: 1856mg (93%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.