HUFFMAN’S PULLED PORK & SALSA SLAW

SERVES 4-6

PULLED PORK INGREDIENTS:

• 1 kg pork shoulder
• 1/2 tbsp sea salt
• 1 tsp black pepper
• 1 red onion – peeled and diced
• 2 garlic cloves – peeled and chopped
• 185 ml white vinegar
• 125 ml malt vinegar
• 125 ml Huffman’s Bloody Mary Ketchup
• 65 ml treacle
• 55 ml honey
• 2 tbsp Huffman’s Chilli Pepper Sauce

METHOD:

1. Season pork and brown lightly all over in a hot pan.
2. Place into a braising dish with remaining ingredients and cover with tin foil.
3. Bring to a gentle boil on the stove-top.
4. Place into the oven and braise for 2.5 hours at 130c.

SALSA SLAW INGREDIENTS:

• 1 red onion – peeled and diced
• 2 spring onions – chopped
• 4 vine ripened tomatoes – deseeded and chopped
• 1 red pepper – deseeded and diced
• handful of flat leaf parsley
• 1 tbsp olive oil
• 1 lime
• 1/2 orange
• 1 handful of mixed green salad leaves

METHOD:

1. Chop your red onion, spring onion, tomatoes, red peppers and parsley and mix.
2. Lightly dress with olive oil and a squeeze of lime and orange.

TO SERVE:

• Serve in a bap with salsa slaw and your salad leaves.