Name: Pulled pork with apple and fennel slaw
Yield: Serves 8-10
Ingredients: 2 red capsicums (peppers), cut into strips; 2 lemons, juiced; 2 kg (4 lb 8 oz) boneless shoulder of pork, rind removed, excess fat trimmed; 1 teaspoon chilli flakes; 2 tablespoons olive oil; 2 tablespoons light brown sugar; 1 tablespoon sea salt; 2 garlic cloves, crushed; soft brioche buns and mayonnaise, to serve; 3 green apples, such as granny smiths; 2 fennel bulbs; 1 handful flat-leaf (Italian) parsley leaves, finely chopped; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 250 ml (9 fl oz/1 cup) apple juice or cider; 4 red onions, peeled and cut into wedges; 1 tablespoon smoked paprika; 1 teaspoon fennel seeds

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

This is a fun party dish that’s all about everyone diving in and helping themselves. Sure, you could make up little sliders for everyone, but I always think that to get a decent amount of pork and slaw on your bun you can’t be tidy, delicate or restrained, and you really do need a supporting plate to catch the overflow!

It’s also worth finding a supplier of good brioche buns, as they do add an elegant richness to this gutsy dish. However, any soft bun that isn’t too doughy will work