BBQ Pulled Pork with Slaw & Bacon Cornbread | Cook with Curtis Stone | Coles

Curtis' take on American BBQ pulled pork is served with a fresh cabbage slaw and homemade bacon cornbread. It's the perfect dish to serve when friends drop by. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist Cook with Curtis Stone.

Curtis' pulled pork with slaw & bacon cornbread recipe

Serves 6 with leftovers Prep 15 mins (+ cooling time) Cooking 5 hours 50 minutes

2kg Coles Australian Pork Shoulder Roast Boneless
150g streaky bacon, finely chopped
2 cups (340g) coarse polenta (cornmeal)
1 cup (150g) plain flour
2 tbs caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
2 cups (500ml) buttermilk
2 extra-large Coles Australian Free Range Eggs
80g butter, melted
1½ cups (375ml) apple cider vinegar
1½ cups (330g) brown sugar
2 tbs tomato paste
¼ tsp crushed red chilli flakes
¼ mini drumhead cabbage (about 250g), finely shaved
1 small red onion, thinly sliced
1 red capsicum, seeded, thinly sliced

1. Position rack in centre of oven. Preheat to 150°C (130°C fan-forced). Season pork with salt and pepper. Use a small sharp knife or clean box cutter to deepen scoring in the skin and fat of the pork (don’t cut through the meat). Rub 2 tsp sea salt flakes into skin. Place skin-side up in a shallow roasting pan. Roast, uncovered, for 5½ hours or until pork is fork-tender. Remove from oven and increase heat to 230°C (210°C fan-forced). Transfer pork to a plate. Pour off juices from roasting pan and reserve. Return pork to the clean pan. Roast for 20 mins or until skin is golden brown, puffed and crisp.
2. Meanwhile, in a medium frying pan over medium heat, cook bacon, stirring occasionally, for 5 mins or until crisp. Transfer to a plate, reserving fat. Whisk polenta, flour, caster sugar, baking powder, bicarbonate of soda and ¾ tsp salt in a medium bowl. Whisk buttermilk and eggs in a large bowl. Gently whisk in polenta mixture until just combined. Stir in the bacon and butter.
3. Grease a 23cm round or square cake pan with reserved fat from bacon. Pour batter into pan and spread out evenly. Bake with pork at 230°C for 18 mins or until a skewer inserted into the centre comes out with moist crumbs attached. Cool in the pan on a wire rack for 10 mins, then turn out and cut into pieces.
4. While the cornbread is cooking, place ⅓ cup (80ml) of the reserved pan juices from the pork in a medium saucepan. Add vinegar, brown sugar, tomato paste, chilli flakes and 2 tsp pepper. Simmer over medium heat, stirring occasionally, for 15-20 mins or until reduced to a syrupy consistency. Season with salt. Keep warm.
5. In a large bowl, toss the cabbage, onion, capsicum and ⅓ cup (80ml) of the sauce. Season with salt and pepper.
6. Remove crackling from the pork. Break into pieces. Transfer the pork to a large serving bowl. Using 2 forks, coarsely shred the meat. Add 1 cup (250ml) of the sauce and toss to coat. Season with salt and pepper. Serve with the crackling, slaw, cornbread and remaining sauce.

Serve with lime halves.

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