No word of a lie these photos were taken in store and from straight from Lisa's tupperware! I was jealous, starving and needed the recipe asap! We all sampled a taste and decided it was too good to keep it a secret! We all thought that this combo would be perfect for a burger - but seeing as it was lunch time best not to be too naughty! Lisa threw this recipe together off of the top of her head so if there's any blanks just fill in the gaps...
Coleslaw
Ingredients:
- 1/2 White cabbage - finely sliced
- 1/2 Red cabbage - finely sliced
- 1 Carrot - grated
- 4 Celery stalks - finely sliced
- 1 Fennel bulb - finely sliced
- 1 Apple - grated
Ingredients
- 4 Eggs - whisked
- 1 tbsp Dijon mustard
- 400ml Olive oil
- 2 tbsp Lemon juice
- Salt and pepper to taste
Method
Whisk dressing ingredients together in a bowl and then combine with coleslaw ingredients. The dressing should be poured to desired coverage - any excess can be kept in the fridge for a couple of days!
Pulled Pork
Ingredients
- 1.5 kg Pork shoulder
- 1 Onion - diced
- 1 Garlic bulb - finely diced
- 1 tbsp Cumin
- 1 tsp Tumeric
- 1 tsp Garam masala
- 1/4 cup Tomato paste
- 2 cubes Vegetable stock
- 1/4 cup Maple syrup
Method
On stove top cook off onion, garlic and spices with a little oil. Add tomato paste and maple syrup then combine with vegetable stock cubes. Add a little water extra water if necessary.
Remove rind from pork and add to slow cooker. Baste shoulder (using sauce you just made), top and bottom, and cook for 6 hours on slow. Turn your pork every hour and re-baste each time.
This recipe is simple but it does take time! However, for how tasty Lisa's lunch was I'd say it's worth it! If it's just you, or only a few, cook a bit extra and use it for a couple of days. You could use in salads, or as a burger! We think this is the perfect Sunday cook up...
What's your favourite Sunday meal?
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