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1
Preheat oven to 160 degrees Celsius
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2
Pork Preparation:
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3
Place the pork shoulder in a plate, skin side downwards, and season with salt and pepper.
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4
Turn the meat over so the skin is upwards, cover with foil and cook for about 5-6 hours in oven.
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5
Check after 3 hours - if the pork is getting dry, add a little bit of water, and put back in the oven.
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6
Transfer the cooked meat to a rack to cool, then turn over.
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7
Shred with a fork (the meat must unravel and be very soft and tender).
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8
To make the sauce, heat olive oil in a large saucepan over medium heat.
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9
Cook onion with a pinch of salt, stirring for 5 minutes.
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10
Add garlic, and cook for another 2-3 minutes, then add carrot, celery, and chili. Cook for 10 minutes until the vegetables start to soften.
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11
Add all the other ingredients except the corn starch paste. Simmer on low heat for 1 1/2 to 2 hours.
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12
Remove pan from the heat and strain the contents through a sieve, pressing to get as much liquid as possible.
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13
Add the cornflour paste to the sauce, heat through while stirring to avoid lumps.
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14
Add pulled pork to the sauce and toss to coat.
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15
Salad Preparation:
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16
To make the salad, put the white cabbage, red cabbage, radishes, and onion in a large bowl and mix well.
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17
Mix apple cider vinegar, red wine vinegar, olive oil, lemon juice, salt and paper. Add to the vegetables and mix gently to coat the vegetables.
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18
Serve the frayed pork and the cabbage salad in a mini brioche.
