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Slow cooked pulled pork

3-4 hours (30-35 minutes)
Serves 4
    *Slow Cooked Pulled Pork*
  • 1 brown onion, cut into wedges
  • 500-700g lean pork neck or shoulder, fat trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 2 teaspoons ground paprika
  • 1 cup salt reduced chicken stock
  • *Coleslaw*
  • 1/2 red cabbage, thinly sliced
  • 1/4 white cabbage, thinly sliced
  • 1/2 small bulb fennel, thinly sliced
  • 1 small green apple, cut into matchsticks
  • 2 tablespoons coriander, roughly chopped
  • 2 tablespoons mint, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 4 small corn cobs, husks removed
Preheat oven to 200°C. Spread onion over the base of a large baking dish.
Top with pork. Rub olive oil, fennel seeds and paprika over the pork. Bake
pork for 20-30 minutes or until golden brown on top. Then reduce the oven
to 130°C.

Pour stock around pork and cover tightly with foil. Bake, basting with
juices occasionally, for 2-3 hours or until pork is very tender.

Meanwhile, to prepare coleslaw, place cabbage, fennel, apple, coriander and
mint in a bowl and toss to combine.

To prepare coleslaw dressing combine olive oil, Dijon mustard, apple cider
vinegar and pepper in a small bowl and whisk until well combined. Toss
dressing through slaw and refrigerate until serving.

Cook corn in a saucepan of boiling water for 8-10 minutes or until just
tender. Drain.

Serve slow-cooked pork with pan juices plus coleslaw and corn.

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