BBQ pulled pork sandwich
Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Serve with a thick, tangy sauce
Fruity red cabbage
Serves 6 with leftovers
Easy
Prep:
Cook:
Rustle up your own, sweeter version of pickled sauerkraut with apple, redcurrant and cider flavours
Skip to ingredients
- 1 large red cabbage(about 750g/1lb 10oz)
- 400g raw beetroot
- 2 red onionschopped
- 4 eating applesgrated to the cores (cores discarded)
- 100g redcurrant jelly
- 100g caster sugar
- 100ml cider vinegar
- 300ml apple juice
- 140g sultana
Nutrition: per serving
- kcal289
- fat1g
- saturates0g
- carbs65g
- sugars65g
- fibre7g
- protein4g
- salt0.2glow
Method
step 1
Quarter the cabbage, cut away the tough stem and thinly shred each quarter. Put on a pair of clean rubber gloves, and peel and grate the beetroot.
step 2
Put all the ingredients in a large pan. Bring to the boil, then cover and cook over a low heat, stirring occasionally, for 45 mins-1 hr until tender. Cool to room temperature, then serve. Can be put into jars or dishes, covered and chilled for up to 3 days; bring to room temperature to eat.
