Sunterra Market

Sunterra Farms pulled pork with apple fennel slaw

Prep time: 15 min
Total time: 5 hrs 30 min
Serves: 14

Sunterra Farms Pulled Pork With Apple Fennel Slaw

PULLED PORK

2.5 kg - Sunterra Farms pork shoulder or collar
1 tbsp - sea salt
½ tbsp - crushed black pepper
1½ tbsp - brown sugar
1 tbsp - ground ginger
4 - garlic cloves, slivered
2 cups - Sunterra barbeque sauce

In a small bowl, mix the salt, pepper, brown sugar and ginger. Rub the mixture all over the pork. Pierce the meat with a small knife and insert garlic slivers.

Place the meat on a roasting tray and roast at 325 F for 4-5 hours, basting the meat with pan juices every hour. Cover the roasting tray with foil if the meat gets too dark. Once the meat is fork tender, remove from the oven and rest for 30 minutes. Pull the pork apart with two forks and mix it with any pan juices.

Heat the barbeque sauce on a flat top griddle or sauté pan at medium-high and add the pulled pork. Cook until the sauce blisters and clings to the pulled pork. Serve on a brioche bun and top with apple fennel slaw.

APPLE FENNEL SLAW

4½ tbsp - fresh lemon juice
3 tbsp - canola or olive oil
¾ tsp - garlic, finely chopped
½ tbsp - grainy mustard or dijon mustard
2 heads - fresh fennel
2 - apples
2 tbsp - red pepper, sliced
¾ cup - carrots, julienne
¼ - cabbage head, shredded
Salt and pepper to taste

In a small bowl, whisk together lemon juice, oil, garlic and mustard. To prepare the fennel, cut off the stalks and bottom core. Remove the tender leaves (fronds) from the stalks and set aside. Thinly slice the fennel bulb and place in a bowl of cold water. Julienne the apples with the skin on and place them into the cold water.

In a medium bowl, mix the onions, carrots, cabbage, fennel fronds, drained fennel bulbs, drained apples and vinaigrette.