2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp ground cumin
2 tsp sea salt
1.8kg (4 lbs) pork shoulder (also called Boston butt)
1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade or Marion’s Kitchen Asian Steakhouse Sticky Chilli Ginger Marinade (go to where to buy to find a store or you can try my homemade version here )
Roasted corn ‘slaw:
2 cup frozen corn
2 tbsp butter
½ tsp sea salt
2 cups finely sliced white cabbage
1 cup finely sliced red cabbage
1 cup mint leaves
2 tbsp lime juice
3 tbsp Marion’s Kitchen Coconut Sweet Chilli (go to where to buy to find a store)
1 tbsp soy sauce
In a small bowl, mix together the smoked paprika, garlic powder, cumin and salt. Cut the pork into 2 pieces. Rub the spice mix all over each piece of pork. Place the pork pieces into the bowl of a slow-cooker. Pour over the Sticky Chilli Ginger Marinade. Turn the pork pieces over in the sauce to ensure they’re coated. Slow-cook on low for 8 hours. Alternatively, place the pork in a roasting tray, cover tightly with foil and roast in a 120°C/250°F oven) for 3 hours or until fork tender).
To make the roasted corn ‘slaw. Heat a wok or frying pan over high heat. Add the corn and stir-fry for 3-4 minutes or until slightly charred. Add the butter and the salt and stir-fry until the butter has melted. Transfer the corn to a large bowl. Add the cabbage, mint, lime juice and Coconut Sweet Chilli. Toss until well combined.
Heat the oven grill to high.
Transfer the pork to a baking tray lined with foil. Spoon over some of the cooking liquid. Place under the hot grill for 10-15 minutes or until just starting to char at the edges. Transfer the pork to a serving platter. Use 2 forks to shred the meat.
While the pork is under the grill, pour the cooking liquid into a saucepan and simmer over high heat for 10 minutes to thicken and intensify the flavours.
Serve the pulled pork with the reduced sauce and the roasted corn ‘slaw.
Amazing sauce
Great sauce with natural ingredients and glass jar…I love it!