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Pulled Pork And Pear Slaw
A Lambert Produce Recipe

Pulled Pork And Pear Slaw Recipe

Easy to prepare and sure to impress, our Pulled Pork and Pear Slaw is perfect for family dinners, barbecues, or any gathering where delicious food is a must!

Prep

Cooking

Serves

Ingredients

  • 2.2kg pork collar butt
  • 2L Campbell’s Real Beef Stock
  • 30g Smoke Chamber Pork Pat Down Rub
  • 2 Asian pears, cored
  • ¼ red cabbage
  • ¼ green cabbage
  • 1 medium carrot
  • 15g Fenglehorn Grilled “Fairy Dust”
  • 700g Raybeks Natural Greek yoghurt
  • 250ml Summer Snow Organic Apple Cider Vinegar

Method

1. Remove the pork collar butt from the plastic and pat dry thoroughly with a paper towel.

2. Season both sides of the pork with salt, pepper, and the dry rub.

3. Place the pork in the slow cooker and cook on low for 6 hours. Once cooked, transfer to a container and shred the pork using two forks; the meat will easily fall apart.

4. Let the leftover stock cool for 15 minutes. The fat will float to the surface and solidify as it cools. Scrape off the fat and add 2 cups (500ml) of stock to the pot, mixing well. Season to taste.

5. Slice the red and green cabbage and add to a large bowl. Peel and grate the medium carrot. Core the pears and slice them into strips. Mix all these ingredients together in the bowl.

6. In a separate bowl, add the 700g of natural yogurt, 250ml of apple cider vinegar, and 3 teaspoons (15g) of the Fenglehorn Grilled “Fairy Dust.” Blend with an electric mixer or whisk until well mixed.

7. Combine the dry slaw mixture with the yogurt dressing and mix together well.

8. Serve the pulled pork on mini sliders or Mexican wraps found at Lamberts. Asian pears can be replaced with any pears in season. Enjoy!