This is a dish for a lazy weekend. The long, slow cooking produces tender, juicy meat which just falls apart. Use any leftover pork to make the shredded pork sandwiches.
Serves 4 (Preparation time 15 mins, cooking time 2 hours 15 mins)
Preheat the oven to 160C.
Place the garlic, onion, chilli and vinegar in the bowl of a food processor and process until smooth. Stir through the sauces, cajun spice mix and coriander and set aside.
Place a large heavy-based casserole over medium-high heat and spray with cooking oil. Cook the pork, in two batches if necessary, for 3-4 minutes until browned all over, then remove and set aside. Add the spicy sauce mixture to the casserole and bring to the boil. Reduce the heat to a simmer and cook, stirring occasionally, for 10-12 minutes until the onion is cooked.
Return the pork to the casserole, pour in the chicken stock, season to taste with salt and pepper and stir to combine. Cover, then transfer to the oven and cook for 2 hours until the pork is falling apart.
Meanwhile, for the cabbage, combine all ingredients and 2 tablespoons of water in a medium-sized saucepan, season to taste with salt and pepper and stir to combine. Cover and cook over low heat, stirring occasionally, for 12-15 minutes until the cabbage is soft but still retains some bite. Remove the lid and cook for 3-4 minutes until the cabbage is soft but retains some bite.
Using a slotted spoon, remove the pork from the sauce and transfer to a chopping board. Roughly shred with two forks, then return to the sauce and gently heat through until warm.
Finely chop the reserved onion and chilli and mix together.
Divide the warm red cabbage among plates and top with some pork and sauce. Garnish with the onion and chilli and serve.
Tip: Instead of the cabbage, you could serve this with steamed greens simply dressed with lemon juice if desired.
3 cloves garlic, finely chopped
1 white onion, chopped, 1 tablespoon reserved for garnish
4 tablespoons pickled jalapeno chillies, drained, 1 tablespoon reserved for garnish
2 tablespoons apple cider vinegar
½ cup (180 g) tomato sauce
3 tablespoons barbecue sauce
2 tablespoons Cajun Spice Mix (see below)
3 teaspoons ground coriander cooking oil spray
1 × 800 g pork shoulder, trimmed of fat, cut into 5 cm pieces
1½ cups (375 ml) Chicken Stock
Cajun Spice Mix
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Braised Red Cabbage
3/4 red cabbage (600g), cored and finely shredded
1 onion, finely sliced
2 cloves garlic, finely sliced
2 tablespoons apple cider vinegar or red wine vinegar
1 tablespoon wholegrain mustard
3 teaspoons honey
Recipe from the book CSIRO Total Wellbeing Diet:
Recipies on a budget
Introduced by Dr Manny Noakes
Photography by Cath Muscat
Published by Penguin, rrp $35.00