Rich sandwich with meat and healthy red cabbage slaw...
Course Dinner
Cuisine Worldwide
Keyword Multi Cooker, Slow Cooker
Prep Time 15 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours15 minutesminutes
Servings 4servings
Ingredients
Meat
1.25-1.4kgpork shoulderrind removed
Rub
2tspcoarse salt
1tsponion salt
1tspbrown sugar
1tbsppaprika
1tspoil for slow cooking
150mlpork or vegetable stock
BBQ sauce
75gtomato ketchup
1tbspsoft brown sugar
1tspDijon mustard
3tbspbalsamic vinegar
Alternatively you can use approx. 300g of ready-made BBQ sauce
Red cabbage slaw
1/4of a red cabbage
1large carrot
1small apple
1tsplemon juice
15gpumpkin seeds
balsamic vinegar
2tbspnatural Greek yogurt
Instructions
Method
Combine all the rub ingredients together in a bowl, add the pork and toss to coat evenly. If possible, leave the rub to marinade the pork for 2 – 3 hrs in the fridge.
Add oil to the inner pot. Select SAUTE. Allow to heat for a few seconds then add the pork and sear on all sides. When all sides are browned, press CANCEL.
Pour over the stock and close the lid. Select SLOW COOK HIGH. Press TIME ADJUSTMENT and press + button to increase the time to 5 hours. Press START.
Combine all the ingredients for the BBQ sauce. With 1 hour to go, open the lid and pour over the BBQ sauce. Close the lid and allow the programme to complete. Press CANCEL.
Remove pork from the pot and using 2 forks pull apart
Serve with the slaw.
Red Cabbage Slaw
Core and finely dice the apple, place in a large bowl and add the lemon juice. Finely shred the cabbage and peel and grate the carrot, add to the bowl. Mix in the pumpkin seeds, vinegar and yogurt and stir to combine.