Ingredients

The following ingredients have 4 Servings
  • 1/2 medium red cabbage
  • 2 carrots (, peeled)
  • 1 small firm apple ((optional))
  • 1-2 tbsp red wine vinegar
  • 1 tbsp runny honey
  • 1/2 tbsp light olive oil ((or mayonnaise - see method))
  • pinch chilli flakes
  • salt and pepper to taste
  • 900 g | 2lbs pork shoulder
  • 400 g | 14oz can of crushed pineapple in natural juice
  • 2 onions (, peeled and roughly chopped)
  • 3 garlic cloves (, crushed)
  • 1 bell pepper ((any colour), roughly chopped)
  • 2 red chillies (, deseeded and roughly chopped)
  • 80 ml / 1/3 cup low sodium soy sauce or teriyaki sauce
  • 3 tbsp ketchup
  • 3 tbsp honey
  • 2 tbsp dark brown sugar
  • 2 tsp vegetable oil
  • 2 tsp cider vinegar
  • 2 tsp Dijon mustard
  • Juice of half a lemon
  • 1 tsp Tabasco
  • Salt and freshly ground pepper
  • 2 tsp cornflour ((cornstarch) diluted in a little cold water)

Instruction

  • Add chopped vegetables and pineapple (reserve the juice) in the slow cooker.
  • Season the pork with salt and pepper and nestle among the other ingredients fat side up.
  • Mix together the soy sauce, pineapple juice, ketchup, honey, brown sugar, oil, vinegar, mustard, lemon juice and Tabasco and pour over the pork.
  • Cook on the low setting 6-8 hours (overnight is fine). Remove the pork from the slow cooker, discard the fat and shred using two forks. Cover and set aside.
  • Strain contents of the slow cooker into a pot and bring to the boil. Reduce heat to a simmer and add the cornflour. Leave the sauce to simmer away until slightly thickened then pour most of it over the pork.
  • Serve on brioche buns topped with the red cabbage slow.