Pulled Pork With Red Cabbage Coleslaw
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Pulled Pork With Red Cabbage Coleslaw
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| Servings | Prep Time |
| 8people | 30mins |
| Cook Time |
| 45mins |
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Ingredients
- 1tsp Vegetable Oil
- 2kg Boneless Pork Shoulder (or Boneless Pork Leg)I generally buy Pork Leg
- 1cup Barbeque SauceGet ‘Smokehouse’ BBQ sauce
- 1/2cup Apple Cider Vinegar
- 1/2cup Chicken BrothI usually use chicken stock cubes to make this
- 1/4cup Brown Sugar
- 1tbsp Yellow MustardI use wholegrain mustard – I haven’t used many others
- 1tbsp Worcestershire Sauce
- 1tbsp Chilli PowderMild or Hot depending on preference. I use 50/50
- 1large OnionChopped/Diced
- 2cloves GarlicCrushed
- 1 1/2tsps ThymeUse dried
Instructions
- Pour the vegetable oil into the bottom of the pressure cooker.
- Cut the Pork into smaller pieces (about 6 pieces) and place into the pressure cooker.
- Pour in the barbeque sauce, apple cider vinegar and chicken broth.
- Stir in brown sugar, yellow mustard, worcestershire sauce, chilli powder, onion, garlic and dried thyme.
- Cover and cook in pressure cooker for 45 minutes.
- Remove the pork from the pressure cooker, and shred using 2 forks.
- Return the shredded pork to the pressure cooker, and stir the meat into the juices
- Remove from pressure cooker with slotted spoon onto a plate
- Serve on crusty breadrolls and top with red cabbage coleslaw (see recipe on this blog)