- 1,6kg piece of pork shoulder 200ml dry cider
- salt and pepper
- 2 tbsp apple sauce
FOR THE CORNBREAD
- 200g plain flour
- 200g polenta
- 1 tsp caster sugar
- 1 tsp bicarbonate of soda
- 1 tbsp finely chopped fresh chives 1 tsp salt
- 2 medium free-range eggs 350ml buttermilk
- 25g finely grated Parmesan
FOR THE APPLE COLESLAW
- 1 small white cabbage, finely sliced
- 2 green apples, cut into matchsticks
- 2 carrots, cut into matchsticks
- 4 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- juice of 1⁄2 lemon
- Preheat oven to 180°C. Place pork shoulder in a roasting pan that just fits, pour over cider, season well and cover with foil. Roast for 3 hours, carefully remove foil and roast for another hour.
- When pork has 40 minutes left in the oven, make cornbread. Line a 900g loaf tin with baking paper. In a large bowl, mix flour, polenta, caster sugar, bicarbonate of soda, chives and 1 tsp salt. In a separate bowl, mix eggs and buttermilk. Stir wet ingredients into dry ones until just combined. Pour into tin, level surface and top with Parmesan. Bake for 35 to 40 minutes until golden and firm. Leave to cool in tin for 10 minutes before removing, then serve in slices.
- While the cornbread and pork are cooking, assemble the coleslaw. In a serving bowl, mix together all the ingredients and season to taste.
- Remove the pork from the oven and rest for at least 15 minutes. Once rested, use two forks to pull the meat apart, shredding it into small pieces. Stir through apple sauce and serve with cornbread and coleslaw.
GET AHEAD Make the coleslaw up to 4 hours ahead, cover and chill. Cook the pork up to a day ahead, but don’t shred. Reheat for 1 hour in an oven preheated to 180°C, in a roasting tin with 100ml cider and covered with foil. Complete recipe to serve.
Each Serving About 3 230kJ, 25g fat (7g saturated), 63g carbohydrate (16g total sugars), 69g protein, 6g fibre.