This combination of pork and slaw can be stuffed into bao, tacos and flatbreads, or served with your favourite sides. A healthy swig of rum and grated green apple give the meat incredible flavour. Allowing the slaw to marinate 30 minutes in the fridge lets the cabbage soften just a little.
Pulled pork
1.5kg pork shoulder or leg, bone-in
2 tsp ground sumac
1 tsp ground chipotle chilli (or other chilli powder)
1 tsp ground ginger
1 tsp ground cumin
¼ tsp ground cloves
2 Tbsp soft brown sugar
1 Tbsp finely grated fresh ginger
4 cloves garlic, finely chopped
1 large green apple, grated
60ml apple cider vinegar
60ml golden rum
2 Tbsp tomato paste
½ tsp sea salt
½ tsp cracked black pepper
2 red onions, thinly sliced
400ml can coconut cream
Apple & beetroot slaw
¼ red cabbage, shredded
1 large green apple, halved, cored, cut into matchsticks
1 small beetroot (about 125g), finely grated
70g unsweetened natural yoghurt
3 Tbsp apple cider vinegar
freshly squeezed juice of 1 lemon
2 Tbsp pomegranate molasses
2 Tbsp chopped mint leaves
1 handful coriander leaves
For the pulled pork, trim any excess fat or skin from the pork. Pat the meat dry with a paper towel. Using a sharp knife, score the meat diagonally a few times, making cuts just 1cm deep. This lets the marinade penetrate the flesh. Place into a medium–large (about 25cm diameter) Dutch oven or casserole dish with a lid. In a bowl, whisk together the spices, sugar, ginger, garlic, apple, vinegar, rum, tomato paste, salt and pepper until well combined. Pour over the pork and massage into both sides of the meat. Cover with the lid and leave at room temperature for 1 hour to marinate.
Preheat the oven to 140°C fan-forced (or 160°C conventional). Add the onion and coconut cream to the meat and stir through to coat. Cover and cook for about 4 hours, until the meat is very tender and falling apart.
For the apple & beetroot slaw, combine all ingredients in a bowl and toss together. Refrigerate for 30 minutes.
To serve, transfer the pork to a chopping board. Using two forks, pull the meat into shreds. Return the pork to the casserole dish and mix through the sauce to absorb all the moisture and flavour. Serve warm with the apple & beetroot slaw, either on their own or stuffed into tacos, buns or flatbreads.
Note: Alternatively, cook the pork in a slow cooker on LOW for 8–10 hours or HIGH for 6 hours, until tender and falling apart. Ensure you still marinate the pork first for maximum flavour.
Recipe extracted from Good Vibes by Alby Hailes (HarperCollins NZ, HB, RRP $55)
Photography credit: Aaron McLean
Alby Hailes has always been passionate about delicious, flavourful food. In 2016 he published Scarfie Kitchen, a cookbook of affordable student eats inspired by his blog of the same name, and in 2021 he won the Great Kiwi Bakeoff. Since then he has developed recipes for all meals and occasions, with a focus on food that makes us feel great. Alby lives in Dunedin with his partner and their dog. He has recently launched BEAU Cakes – learn more here.