Today I am sharing this tasty slow cooked red cabbage, pulled pork recipe with you. Once you have made the marinate up you can rest it for 30 minutes or overnight in the fridge. Thin simply blitz all the other ingredients up in a food processor, pour over the pork and slow cook for over 5 hours, tasty.
Mighty tasty and easy to cook, this impressive pulled pork feast is marinated in red cabbage and cider for ultimate tenderness.
How To Cook Slow Cooked Red Cabbage Pulled Pork:
Ready in 6 hours, plus marinating and resting.
- 4 tbsp dark brown soft sugar
- 2 tbsp paprika
- 2 cloves of garlic, crushed
- 2 tsp ground ginger
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 445ml Haywards Red cabbage, including the vinegar
- 500ml medium cider
- 2.5kg boneless pork shoulder
- Black pepper
- New potatoes, red cabbage and coleslaw, to serve
1.) In a small bowl, mix together the sugar, paprika, garlic, ginger, mustard and oil, and season with pepper. Place the pork skin-side down on a plate and smooth the mixture into the top and sides of the pork with the back of a teaspoon. Chill for 30 mins or overnight, if you have time.
2.) Preheat the oven to 150C/130C fan/gas 2. In a food processor, whiz the red cabbage into a paste or, if you haven’t got a processor just chop the cabbage up finely. In a large bowl or jug, mix together the cabbage to the red cabbage vinegar and sweet cider. Remove the pork from the fridge and pour the vinegar mixture over it. Cover with foil.
3.) Roast for 5 hours 30 mins, removing the foil (but keeping it) and the string, after 2 hours of cooking. Cover with the foil again and rest out of the oven for 20 mins. Serve with new potatoes, red cabbage and coleslaw.
Recipe and image courtesy of Haywards
Fancy trying out this slow cooked pork recipe out?
Let me know if you try it.