Pulled Pork Sandwich And Cabbage Salad In Apple Cid

Name: Pulled Pork Sandwich And Cabbage Salad In Apple Cider Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kilograms pork shoulder with bone; sea salt; ground black pepper freshly; 2 tablespoons olive oil; 1 onion finely diced; 2 garlic cloves crushed; 1 carrot diced; 2 celery stalks finely diced; 1 red chili long, finely diced; 1 cup apple cider vinegar; 2 tablespoons brown sugar; 1 tablespoon tomato paste puree; 4 tablespoons molasses; 2 tablespoons mustard powder; 1/2 teaspoon ground turmeric; 1/2 cup white vinegar; 500 milliliters chicken stock; 1/2 teaspoon dried chili flakes; 1 tablespoon chipotle sauce; 1 1/2 teaspoons cornstarch; 2 tablespoons cold water; 1/4 white cabbage cored, leaves finely chopped; 1/4 red cabbage cored, leaves finely chopped; 1 carrot peeled and cut into ribbons with a vegetable peeler; 8 radishes thinly sliced; 1 onion finely diced; 2 tablespoons apple cider vinegar; 1/3 cup red wine vinegar; 3 tablespoons extra-virgin olive oil; 1 lemon juice

Servings: persons

2 kilograms pork shoulder with bone
sea salt
ground black pepper freshly
2 tablespoons olive oil
1 onion finely diced
2 garlic cloves crushed
1 carrot diced
2 celery stalks finely diced
1 red chili long, finely diced
1 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon tomato paste puree
4 tablespoons molasses
2 tablespoons mustard powder
1/2 teaspoon ground turmeric
1/2 cup white vinegar
500 milliliters chicken stock
1/2 teaspoon dried chili flakes
1 tablespoon chipotle sauce
1 1/2 teaspoons cornstarch
2 tablespoons cold water
1/4 white cabbage cored, leaves finely chopped
1/4 red cabbage cored, leaves finely chopped
1 carrot peeled and cut into ribbons with a vegetable peeler
8 radishes thinly sliced
1 onion finely diced
2 tablespoons apple cider vinegar
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil
1 lemon juice
sea salt
ground black pepper freshly

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

1779

kcal

Calories

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 2 kilograms pork shoulder with bone, sea salt, ground black pepper freshly, 2 tablespoons olive oil, and more.

Yes, Pulled Pork Sandwich And Cabbage Salad In Apple Cider Vinegar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pulled Pork Sandwich And Cabbage Salad In Apple Cider Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions