Ingredients
- 1 tbsp fennel seeds
- 1 tsp caraway seeds
- 11⁄2 tsp black peppercorn
- 1 tsp sea salt
- 2 1⁄2 tbsp grapeseed oil
- 2.2kg boneless pork shoulder joint
- 2 large onions, cut into wedges
- 1 celery stick, diced
- 600ml cider or beer
Slaw Ingredients
- 2 Florida Grapefruit
- 1 red chilli, deseeded and finely chopped
- 1/4 red cabbage, finely sliced
- 2 carrots, grated
- 1 red onion, sliced thinly
- 5 tsp extra virgin olive oil
- 25g pack of chives, finely chopped
Preparation
1. Put the fennel seeds, caraway seeds, peppercorn, and a pinch of sea salt into a pestle and mortar and then crush.
2. Make small cuts all over the pork skin with a sharp knife. This will help the skin crisp up.
3. Drizzle the grapeseed oil over the top of the pork skin.
4. Rub the spice mix over the pork, pushing some of it into the cuts.
5. Preheat the oven to 220c.
6. Scatter the chopped onions and celery along with the cider or beer into an oven-proof dish, then sit the pork on top.
7. Place the pork into the oven at 220c for 30 minutes, then turn the oven down and cook for 3 hours at 160c, or until the meat is tender and practically falling apart.
8. You might have to cook it a little longer, so check on it every so often and baste with the juices.
9. Once the pork is cooked, remove from the oven and transfer onto a plate. Cover with foil and a clean tea towel to rest while you make the slaw.
10. Strain the cooking juices through a sieve and boil until it reduces in volume by half for a delicious gravy.
To make the slaw:
1. Slice the top and base off of the grapefruit, and carefully cut away the peel and pith.
2. Segment the grapefruit and roughly chop.
3. Add to a bowl with the chopped chilli.
4. Squeeze the juice from the segmented grapefruit into the bowl as you don’t want to waste any of the fruit.
5. Discard any tough outer leaves and the core from the cabbage and finely chop.
6. Peel and coarsely grate the carrots.
7. Place the chopped cabbage and carrots into the bowl with the sliced red onion, grapefruit and chilli; season and pour over 5 tsp extra virgin olive oil.
8. Scatter in the chopped chives and stir together.
9. Served the slaw with the pulled pork.
