Pulled pork and raw 'slaw

Updated: Oct 14, 2020


Pulled pork is the holy grail of American barbecue, but you don't need to be a Texas BBQ master to make it. All you need is a deep cast iron pot and an oven. It literally takes 10 steps until it's on your plate.

This 'raw' slaw is a fresh and light salad to complement your pulled pork or other tender and juicy meat. It's a fantastic option if you're time poor and want to have a salad on the table in a matter of minutes.

A traditional home made coleslaw would be a lot easier to prepare if you could rely on the pre-made, bottled mayonnaise available at most stores. Sadly, you'll be hard pressed to find a mayo that doesn't contain chemical enhancers and poor quality, processed oils that are oxidised and inflammatory to the body. Even brands that claim to be 'natural' and contain extra virgin olive oil are no match for the real thing. All mass-produced sauces and condiments are made to last, and this relies on the use of additives to increase shelf life.

There's nothing at all wrong with mayonnaise itself. It's a natural condiment that's easy and quick to make at home. You could easily create a delicious home made aioli from 5 simple ingredients in less than 30 minutes. But let's be honest. Sure, it's not difficult, but sometimes you'd rather one less thing to do.

If you're after a traditional coleslaw, plan ahead. Find a premium quality extra virgin olive oil, and set aside the time to prepare your mayo from scratch. Your taste buds and your body will thank you for it.

Pulled pork and raw 'slaw

Tender and juicy pulled pork shoulder, with a fresh and tangy salad of vegetables in a light dressing

Prep time: About 5 minutes for the pork and no more than 10 minutes for the salad

Cook time: Allow at least 5 or 6 hours for your pork shoulder (depends on size)

Difficulty: Fail-proof

First, you'll need to prepare your roast pork shoulder and crackling.

Raw 'slaw ingredients

  • 1/4 red cabbage, thinly sliced into long strips

  • 2 carrots, grated

  • 2 celery stalks, finely chopped

  • 3 spring onions, diagonally chopped

  • 1 - 2 cups iceberg lettuce, thinly sliced

  • 1 tomato, sliced into wedges (optional)

  • 1 tbsp apple cider vinegar

  • 1 tbsp extra virgin olive oil

  • 1/2 lemon, freshly squeezed (optional)

  • Salt and pepper

Method

  1. Prepare all your vegetables and toss together to combine.

  2. Prepare a basic dressing. I use about a 1:1 ratio of apple cider vinegar and extra virgin olive oil, but feel free to adjust this to make the salad more oily or tangy to suit your taste. You could also add a squeeze of lemon juice if desired.

  3. Add dressing and salt and pepper to vegetables and toss to coat.

Tips

  • Pork is a tender and mildly flavoured meat. It's an easy substitute for chicken to add variety to your animal protein sources.

My favourite sides

  • Roast pumpkin or beetroot.