Slow-braised Smoky Pork Shoulder with Winter Slaw

Preheat the oven to 200°C fan bake.

SMOKY RUB: Combine all the ingredients. Place the pork skin side down on the bench. Brush the rub all over the meat, (not the skin) getting it into all the nooks and crannies.

Tie the meat with kitchen string into a neat shape. Put the onions and stock in a roasting dish and place the pork skin side up on top. Rub the skin with a little olive oil then sprinkle with sea salt.

Place in the oven and roast for 30 minutes. Take out and cover with a piece of baking paper then foil to seal tightly. Reduce the oven to 120°C regular bake.

Cook the pork for 5-6 hours, or until the meat is very tender when pierced with a skewer. If the skin is not crisp, place under a hot grill for a few minutes until puffed and golden, taking care it doesn’t catch and burn. Slice the pork and serve with the onions and pan juices along with the Winter Slaw.

WINTER SLAW
¼ white cabbage, finely shredded (you need 4 cups)
2 carrots, peeled, grated
1 large apple, thinly sliced
1 small red onion, very thinly sliced
½ cup toasted pecan nuts, roughly chopped
½ cup dried cranberries

DRESSING
¼ cup each mayonnaise and plain yoghurt
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar or lemon juice
sea salt and ground pepper

DRESSING: Whisk all the ingredients together and season generously. Place all the slaw ingredients in a large bowl and toss with enough dressing to coat lightly. Serve the remaining dressing separately.