pulled pork collar seasoned with Lane’s BBQ Signature Rub, served with slaw
Pulled pork and slaw are barbecue’s Bonnie and Clyde. The mayo, seasoning and vinegar found in the slaw cut through the pork really well and the crunch of the cabbage makes for a great texture. You can mix things up by using green cabbage, adding carrot, using your favourite hot sauce and different spices.
The BBQ sauce recipe is our go to for smoked meats. We love the flavour and it’s simplicity. Store bought sauces are full of refined sugar which often overpowers the flavour of the meat. This sauce has a relatively milder sweetness to it. Mix some through the pork while you’re pulling it apart and add a drizzle before serving.
When slow cooking a pork collar, oyster blade or chuck for that matter, work on about 45% shrinkage and waste. Sounds a lot doesn’t it! This is worst case scenario but it can happen. A lamb shoulder is a much higher ratio at up to 60% wastage.
ingredients (5 serves)
for the pork
- 750g pulled pork
for the coleslaw
- 600g red cabbage
- 135g mayonnaise
- 45g sour cream
- 4.5 tsp orange juice
- 1.5 tsp apple cider vinegar
- 2 tsp Sriracha hot sauce
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- salt and pepper
for the BBQ sauce
Follow our recipe for our Espresso BBQ Sauce. The coffee is optional of course.
directions
- Follow our instructions for pulled pork collar. Season with Lane’s BBQ Signature Rub.
- Thinly slice the red cabbage. Discard any of the large, tough white chunks.
- Stir through the remaining ingredients and check the seasoning.
- Mix some of the BBQ sauce through the pork and serve with extra sauce.
- Enjoy your pulled pork and slaw!
For our pulled beef nachos recipe click here.
