Events and Celebrations

  • 2 tablespoons Smoky Barbecue Rub (see page 194)
  • 1 kg (2 lb) boneless pork shoulder
  • 8 bread rolls
  • 250 g (8 oz) white cabbage, shredded
  • 175 g (6 oz) carrots, grated
  • ½ white onion, thinly sliced
  • 1 teaspoon salt
  • 2 teaspoons caster sugar
  • 1 tablespoon white wine vinegar
  • 75 g (3 oz) mayonnaise
  • black pepper

Rub the spice rub into the pork and leave to marinate overnight in the refrigerator. Return the pork to room temperature for 1 hour before cooking.

Make the coleslaw when you are ready to cook. Put the cabbage, carrots and onion in a colander and sprinkle with the salt, sugar and vinegar. Stir well, then leave to drain over a bowl for 30 minutes. Squeeze out any excess liquid from the vegetables and place in a large bowl. Mix the mayonnaise into the cabbage mixture and season with pepper to taste. Set aside until required.

Cook the pork by the indirect grilling method (see page 12) on a medium barbecue for 1—1¼ hours until tender. Wrap loosely in foil and set aside to rest for 15 minutes. Finely slice the pork and serve in rolls with the coleslaw.

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