Looking for a comforting and flavorful dish to warm you up during autumn and winter? Look no further than this slow-roasted shoulder of pork recipe, infused with a secret ingredient – coffee! Camp Coffee shares this recipe, promising a unique and delicious flavor profile. The coffee rub adds a distinctive aroma and taste to the pork, while the green chilli slaw provides a refreshing and spicy contrast.
This dish is perfect for feeding a crowd – it serves six people! If you’re cooking for a smaller group, don’t worry, the leftovers are just as delicious the next day. The best part? This recipe is incredibly easy to follow and doesn’t require a lot of ingredients. Camp Coffee also suggests serving the pork in a brioche bun for an extra touch of indulgence.
Here’s what you need to create this culinary masterpiece:
For the Pork:
* Two tablespoons of coffee
* Six tablespoons of brown sugar
* 1⁄2 teaspoon of cayenne pepper (optional, leave out if you prefer it mild)
* 11⁄2 teaspoons of fine sea salt
* 15 grinds of black pepper
* 1⁄2 teaspoon of smoked paprika
* Three garlic cloves, minced
* About 1.5kg boneless pork shoulder, skin removed
For the Slaw:
* 1⁄2 white cabbage, finely sliced
* 1⁄4 red cabbage, finely sliced
* One small bulb of fennel, finely sliced
* 125g mayonnaise
* Leaves from a few sprigs of coriander (use the stalks in the dressing)
* Maldon sea salt
For the Slaw Dressing:
* One green jalapeño chilli
* 10g fresh ginger, peeled and roughly chopped
* 10g garlic cloves, peeled
* 10g soft light brown sugar
* A few coriander stalks chopped (use the leaves in the slaw)
* Zest and juice of one lime
* 10g soy sauce
Method:
Preparing the Pork:
1. Combine the coffee, brown sugar, cayenne pepper (if using), salt, black pepper, smoked paprika, and minced garlic in a bowl to create the marinade.
2. Remove the pork shoulder from the fridge and place it in a shallow roasting tin.
3. Rub the marinade generously all over the pork, massaging it in thoroughly. Let it sit at room temperature for 30 minutes.
4. Preheat your oven to 230°C (normal) / 210°C (fan).
5. Roast the pork, uncovered, for 20 minutes until the top begins to brown.
6. Reduce the oven temperature to 120°C (normal) / 100°C (fan) and continue roasting, uncovered, for approximately four hours.
Preparing the Slaw:
1. Lightly salt the sliced cabbages and let them sit in a colander for an hour to drain excess moisture.
2. To make the dressing, grill the jalapeño chilli in a dry frying pan over high heat until charred and blistered.
3. Discard the chilli stalk and blend the chilli flesh (and seeds, if desired) with ginger, garlic, brown sugar, coriander stalks, lime zest and juice in a blender. Gradually drizzle in the soy sauce until the dressing is emulsified and smooth.
Finishing Touches:
1. After four hours, the pork should be incredibly tender and shred easily with a fork.
2. Carefully transfer the pork to a serving platter, cover with foil, and let it rest.
3. When ready to serve, shred the pork using two forks.
4. Combine the drained cabbages and fennel in a serving bowl.
5. Add the mayonnaise, coriander leaves, and most of the green chilli dressing. Toss gently and season with salt to taste.
6. Add more dressing if desired.
Serving Suggestion:
Serve the shredded pork with the green chilli slaw. For an extra special treat, try serving the pork in brioche buns, buttered and filled with a generous portion of the pulled pork and topped with the slaw.
