BBQ Pulled Pork with Slaw & Bacon Cornbread | Cook with Curtis Stone | Coles

Curtis' take on American BBQ pulled pork is served with a fresh cabbage slaw and homemade bacon cornbread. It's the perfect dish to serve when friends drop by. Full recipe www.coles.com..... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Curtis' pulled pork with slaw & bacon cornbread recipe
Serves 6 with leftovers Prep 15 mins (+ cooling time) Cooking 5 hours 50 minutes
2kg Coles Australian Pork Shoulder Roast Boneless
150g streaky bacon, finely chopped
2 cups (340g) coarse polenta (cornmeal)
1 cup (150g) plain flour
2 tbs caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
2 cups (500ml) buttermilk
2 extra-large Coles Australian Free Range Eggs
80g butter, melted
1½ cups (375ml) apple cider vinegar
1½ cups (330g) brown sugar
2 tbs tomato paste
¼ tsp crushed red chilli flakes
¼ mini drumhead cabbage (about 250g), finely shaved
1 small red onion, thinly sliced
1 red capsicum, seeded, thinly sliced
1. Position rack in centre of oven. Preheat to 150°C (130°C fan-forced). Season pork with salt and pepper. Use a small sharp knife or clean box cutter to deepen scoring in the skin and fat of the pork (don’t cut through the meat). Rub 2 tsp sea salt flakes into skin. Place skin-side up in a shallow roasting pan. Roast, uncovered, for 5½ hours or until pork is fork-tender. Remove from oven and increase heat to 230°C (210°C fan-forced). Transfer pork to a plate. Pour off juices from roasting pan and reserve. Return pork to the clean pan. Roast for 20 mins or until skin is golden brown, puffed and crisp.
2. Meanwhile, in a medium frying pan over medium heat, cook bacon, stirring occasionally, for 5 mins or until crisp. Transfer to a plate, reserving fat. Whisk polenta, flour, caster sugar, baking powder, bicarbonate of soda and ¾ tsp salt in a medium bowl. Whisk buttermilk and eggs in a large bowl. Gently whisk in polenta mixture until just combined. Stir in the bacon and butter.
3. Grease a 23cm round or square cake pan with reserved fat from bacon. Pour batter into pan and spread out evenly. Bake with pork at 230°C for 18 mins or until a skewer inserted into the centre comes out with moist crumbs attached. Cool in the pan on a wire rack for 10 mins, then turn out and cut into pieces.
4. While the cornbread is cooking, place ⅓ cup (80ml) of the reserved pan juices from the pork in a medium saucepan. Add vinegar, brown sugar, tomato paste, chilli flakes and 2 tsp pepper. Simmer over medium heat, stirring occasionally, for 15-20 mins or until reduced to a syrupy consistency. Season with salt. Keep warm.
5. In a large bowl, toss the cabbage, onion, capsicum and ⅓ cup (80ml) of the sauce. Season with salt and pepper.
6. Remove crackling from the pork. Break into pieces. Transfer the pork to a large serving bowl. Using 2 forks, coarsely shred the meat. Add 1 cup (250ml) of the sauce and toss to coat. Season with salt and pepper. Serve with the crackling, slaw, cornbread and remaining sauce.
Serve with lime halves.
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