Recipes

Sarah Tiong’s Pulled Pork, Brussel Sprout & Apple Salad

Prep time 4 hours Cook time 10 minutes

Serves 4 people

Got pulled pork leftovers? Sarah Tiong show us just how versatile pork shoulder can be as she shows us ‘Pulled Pork 4 Ways’:

  1. BBQ Style Sliders
  2. Tacos with Spicy Salsa
  3. Salad with Brussel Sprouts & Apple (this recipe)
  4. Pasta Linguine

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Ingredients

Pulled Pork Base Recipe

  • •
    2.5-3kg Pork Shoulder
  • •
    2 tablespoons salt
  • •
    2 tablespoons ground toasted coriander seed
  • •
    2 tablespoons ground toasted fennel seed
  • •
    2 tablespoons ground toasted black pepper
  • •
    2 large brown onions, finely chopped
  • •
    5 garlic cloves, finely chopped
  • •
    1-2L Boiling water or stock

Salad

  • •
    6-8 Brussel sprouts, finely shredded
  • •
    1 red apples, cut into thin matchsticks
  • •
    1 handful of spinach leaves
  • •
    4 tablespoons pulled pork cooking liquid
  • •
    2 tablespoons apple cider vinegar
  • •
    1 tablespoon oil
  • •
    Pinch salt
  • •
    Pinch pepper

Method

  1. 1.
    Adjust oven rack to lower position and preheat oven to 150°C. Bring the stock or water up to a boil in a separate pot.
  2. 2.
    Combine salt, sugar, coriander, fennel seed and black pepper in a small bowl and mix thoroughly. Season pork with spice mixture, making sure to rub it on all sides.
  3. 3.
    Heat oil in a Dutch oven over medium-high heat on the stove. Once the oil is hot, add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes. Add the onion and garlic and mix well.
  4. 4.
    Turn off the stove and add boiling water or stock about ½ way up the shoulder in the Dutch oven. Place the Dutch oven into the oven and cook for 4 hours at 150°C.
  5. 5.
    Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
  6. 6.
    Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out).
  7. 7.
    For the salad, whisk together the reserved pulled pork cooking liquid, oil, vinegar, salt and pepper.
  8. 8.
    Mix together the Brussel sprouts, apple and pork.
  9. 9.
    Add the dressing to the pork and toss well.
  10. 10.
    'Pulled Pork 4 Ways' extension recipe links in 'General Information' tab

General Information

NOTE:


As an optional extra, can add nuts to salad (walnuts, pine nuts etc.)


Sarah Tiong’s Pulled Pork 4 Ways:



  1. BBQ Style Sliders

  2. Tacos with Spicy Salsa

  3. Salad with Brussel Sprouts & Apple (this recipe)

  4. Pasta Linguine