This colourful combination of southern style slaw and pulled pork looks as good as it tastes
What You'll Need
1kgGold Sweet Potato
1kgboneless pork scotch fillet, trimmed
1red onion, halved thinly sliced
1 cuptomato passata
1 tsp eachground smoked paprika, cumin, coriander
2 tbspbrown sugar
¾ cupPraise Deli Style Classic Aioli
3 tbspextra virgin olive oil
2 tbspCornwell’s Apple Cider Vinegar
½wombok cabbage, finely shredded
¼small red cabbage, finely shredded
2carrots, peeled, grated
3green shallots, thinly sliced
1granny smith apple, quartered, cored, thinly sliced
4radish, trimmed, thinly sliced into rounds
¼ cupof shredded mint leaves and chilli, to serve
What to Do
Preheat oven 130°C. Heat half the oil in a flameproof casserole dish over high heat. Add pork. Cook 5 minutes, turning until browned all over. Remove pork. Reduce heat to medium. Add remaining oil and onion, Cook, stirring occasionally, 2 minutes until soft. Stir in the passata and apple cider vinegar. Bring to simmer. Combine spices and sugar then rub all over the seared pork. Return pork to the pan. Press a piece of baking paper onto surface then cover with tight fitting lid. Transfer to oven. Cook for 4 hours, or until pork is tender and falling apart. Remove.
Cool in dish for 30 minutes. Shred pork in its juices.
Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.
Whisk the aioli, olive oil and apple cider vinegar in a large bowl until well combined. Remove ¼ cup and set aside. Add wombok, red cabbage, carrot, shallots, apple, radish and mint to the large bowl. Toss well to coat.
Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in pulled pork, top with slaw. Scatter over fresh mint and chilli, drizzle with reserved aioli mixture. Serve.