Makes: 10-12 portions
Prep Time: 40 mins
Cook time: 3-4 Hours
Things you need:
Pork & Marinade
1 Pork Butt Roast 1.8kg
600 ml Beef Stock
2 Bay Leafs
1 Head Whole Garlic peeled
1 Tbsp (5g) Ground Coriander
1 Tbsp (5g) Ground Fennel
1 Tbsp (5g) Ground Cumin
1 Tbsp (5g) Onion powder
Smoked Paprika
2 Star anise
1 Tbsp (5g) Salt
BBQ Sauce
50 ml Apple Cider Vinegar
50 ml Maple Syrup
25 ml Soy Sauce
1/2 Tbsp (3g) Mustard Powder
1 Tbsp (5g) Sweet Paprika
1 Tsp (2g) Cayenne Pepper (optional)
40g Brown Sugar
50g Molasses
125 ml Ketchup
1 Tsp Cornstarch slurry
Braising liquid from Pork
Vinegar Slaw
1 Red onion Thinly Sliced
2 Carrots Julienned
Quarter white cabbage, flat round type, finely shredded
1 Tbsp (5g) Salt
3 Tbsp (20g) Apple Cider Vinegar
1 Tbsp (5g) Dijon Mustard
1 Tbsp (5g) Raw Honey (can use more to taste)
1 Tbsp (5g) Extra Virgin Olive Oil
2 Tbsp (10g) Rice Wine Vinegar
Cornbread
275g All Purpose Flour
225g Polenta
480ml Buttermilk
110g Melted unsalted butter
50g Brown Sugar
50g Caster Sugar
20g Baking Powder
2 large size eggs beaten
1 Tsp (3g) Salt
250g Frozen or tinned Sweetcorn. If using fresh blanch first.
Steps:
Cut off some of the pork fat and then cut the pork in half. Season with salt and pepper on all sides. Combine all marinade spices and rub all over pork. Place pork into a pot or oven tray deep enough to take all the stock. Add the garlic and bay leafs at this stage. Bring beef stock up to a boil and pour it over the pork. Place on a lid and braise in oven 325 F/160 C for 3-4 hours until fork tender
Once pork is tender. Take out the pork and place on a tray. Wrap in foil and let rest for 30 mins. Pour braising liquid into a saucepan. Add all BBQ sauce ingredients to pan and reduce by half. Set aside when BBQ sauce is done.
Combine all cornbread ingredients together in a bowl. Mix until smooth. Stir in sweetcorn at the end. Pour into a loaf tin lined with greaseproof paper as per video instructions. I used a 23cm x 11cm tin. Bake in oven 375 F for 40-50 mins or until a cake tester comes out clean. Let it cool down in the tin before taking out.
Add all ingredients to slaw. Mix and taste for seasoning. Set Aside
Shred Pork at this stage and warm up the amount needed with a few spoons of sauce if you want and season to taste. Slice cornbread and serve with slaw and BBQ sauce on the side. Enjoy.
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