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
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.