Pulled Pork Ciabatta with Ballymaloe Steak Sauce and Balsamic & Irish Apple Cider Vinegrette
- Cooking Time: 4½ hours - Preheat the oven to 150°C/300°F/Gas Mark 2
- Serves: 6
- Allergens: Wheat
Description
For succulent pork that is easily pulled into delicious strands, it’s all about the marinade and the cooking time. While this recipe has quite a few ingredients, it’s very straightforward and a great way to get that perfect pulled pork flavour and texture. We use Irish cider as the base for soaking up all the lovely spices with Ballymaloe Steak Sauce (made with Dungarvan Irish Stout) working wonders to add that perfect finishing touch. We serve our ciabatta with a home-made red cabbage slaw using Ballymaloe Balsamic & Irish Apple Cider Vinegrette. Once tried, never forgotten!
Ingredients
- Ciabatta rolls
- 1.25kg shoulder of pork (boneless)
- ½ bottle Ballymaloe Steak Sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp pepper
- 1 tsp brown sugar
- Salt
- 500ml Irish cider (of your choice)
- To make the red cabbage slaw:
- ½ small head red cabbage (shredded)
- 2 large carrots (shredded)
- 2 onions (thinly sliced)
- 5 tbsp Ballymaloe Balsamic & Apple Cider Vinegrette
- Mixed leaves
Dietary Suitability
- wheat
Method
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Mix together the smoked paprika, ground cumin, pepper, brown sugar and salt. Rub over the boneless shoulder of pork.
- Put the pork into a big casserole dish, skin-side up, and pour in the cider.
- Cover with a lid and cook in the oven for 4 hours, until it begins to fall apart. Check every hour in case it gets dry – if it does, add a little more cider.
- Remove from the oven and put the meat on a baking tray, leaving the liquid in the casserole dish. If there is a lot of juice then reduce over a medium heat to intensify its flavour.
- Cut the skin off your pork, then shred the meat using two forks, removing any fatty bits.
- Skim any excess fat off the surface of the sauce in your casserole dish, then add half the bottle of Ballymaloe Steak Sauce.
- Put the pulled pork back into the casserole dish and toss in the sauce, seasoning to taste.
- To make the red cabbage slaw, combine the cabbage, carrots and onions in a large bowl.
- Stir in the Ballymaloe Balsamic and Irish Apple Cider Vinegrette, then season with salt & pepper as needed.
- Toast your ciabatta under a grill, then top each base with pulled pork, red cabbage slaw and mixed leaves, before serving with some more Ballymaloe Steak Sauce on the side.
