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.
Preheat oven to 275F.
Place the meat on a roasting pan and cover with foil. Cook for 4-5 hours, basting the meat with pan juices every hour. Remove from the oven once the meat is fall apart tender with an internal temperature of 200F.
Baste with barbeque sauce and cook, uncovered, until the sauce is caramelize on top. Remove from the oven and let rest before pulling the meat apart with forks in the pan juices.
Serve on a toasted potato 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
2 heads - fresh fennel
2 - apples, sliced
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.
Sunterra Farms Pork Shoulder, Blade Roast (boneless) (kg)
San Remo Sea Salt Coarse (1kg)
Morton Bassett Whole Black Pepper (60g)
Rogers Sugar Best Brown (1kg)
Morton Bassett Ginger Ground (71g)
Sunterra Garlic Cloves, Peeled (200g approx)
Sunterra Sauce, Barbeque (470ml approx)
Lemons JUMBO (each)
Crisco Canola Oil (946ml)
Colavita Extra Virgin Olive Oil (250ml)
Grey Poupon Old Style Mustard (200ml)
Anise, Fennel Bulb (each)
Apples, Granny Smith (each)
Cabbage, Green (each)