Cooking Time: 6 hours
- approx. 5kg of pork shoulder
- For seasoning: 1tbsp olive oil, 1tsp sea salt, 1tsp freshly ground pepper
- 2 heaped teaspoons smoked paprika + extra for sprinkling
- 1 handful of fresh mint
- 1 fresh red chilli
- 6 tablespoons of olive oil
- 3 tablespoons of red wine vinegar
- about 2tbsp per serve of Big Rick’s BBQ sauce of your choice
- 1/2 a white cabbage, sliced thinly
- 1 red onion, peeled and grated
- 3 carrots, peeled and grated
- 3 granny smith apples, peeled and grated
- 1tsp sea salt
- 1tsp freshly ground pepper
- 2 tablespoons of mayonnaise
- 1tbsp extra virgin olive oil
- 1/8 tsp cayenne pepper
- 4 tbsp red wine vinegar
- Preheat your oven to as high as it goes (will be turned down for the actual cooking process).
- To prepare the pork shoulder, score the skin in a criss-cross pattern about 1cm deep all over, using a sharp knife. Then drizzle the olive oil over the pork, generously sprinkling on the salt, pepper and paprika, making sure to rub these all into the skin as you go.
- Place the pork on a roasting tray on the middle rack in the oven and immediately turn the oven down to 160°C
- Proceed to cook pork for roughly 4 hours, occasionally using the roasting juices from the pork to baste while cooking.
- Once 4 hours has passed, turn down oven to 150°C and continue cooking for another 2 hours, or until the meat falls apart really easily and is very tender.
- Once cooking is done, remove the crackling to one side and pull the pork apart using forks. Cover with foil while you make the coleslaw.
- Grate your vegetables and apples and put into a large bowl, seasoning with salt and pepper.
- Add the mayonnaise, olive oil, cayenne pepper and red wine vinegar.
- Mix together until everything is homogenous.
To finish, garnish pork with a mixture of chopped red chilli, chopped mint, olive oil, and the Big Rick’s BBQ Sauce of your choice, and serve with a serving of coleslaw on the side.