By ELLY JEAN-LOUIS
What if I told you that you could make tender, succulent pork with a smoky BBQ sauce with hardly any effort?
In fact, the hardest thing about this dish is the waiting time! Yes, 4 hours might seem excessive but hey, Rome wasn’t built in a day – it’s worth the wait.
This dish is a perfect weekend meal, especially when entertaining, because you literally put it in the oven, forget about it and continue with your day (no consistent stirring required).
In fact, there have been times when my family and friends have heard I’m cooking this dish and arrive on my doorstep as a ‘coincidence’ at exactly the right time.
What you need:
2 kg free-range pork shoulder off the bone (this can be found at the supermarket as “easy carve pork roast”)
sea salt and pepper
1 cup apple juice, plus extra as needed
2 tablespoons fennel seeds
1 tablespoon smoky paprika
2 garlic cloves, crushed
2 tsp cumin powder
2 tablespoons brown sugar
1 tablespoon cracked black pepper
Smoky Barbecue Sauce
300 ml tomato passata
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ cup apple juice
50 ml cider vinegar
¼ white cabbage, finely sliced
¼ purple cabbage, finely sliced