Beer Braised Pork Shoulder with Red Cabbage, Carrot & Apple Slaw

Today is the spring equinox so the official tilt towards the sun has begun, welcome it in with a pig pickin'.

Although it's not quite BBQ weather there's always the possibility of cooking BBQ style; indirect heat for a long long time. Pork shoulder known as Boston Butt in the states  is the perfect cut for pulled pork and the original barbecued meat. It's well marbled so the layers of fat stop it drying out during the long cook and make it easy to shred. The soft baps absorb the meat juices and the sweetness of the apple in the slaw keeps things fresh. Using yogurt in slaw rather than mayo means you avoid that greasy aftertaste.

serves: 4  
prep time: 30 minutes
Cooking time: 6 hours 

What you need?

3 tbsp of flour
salt & pepper
1.5 kg pork shoulder

for the rub
2 tbsp of toasted cumin seeds (ground)
1 tbsp Cajun pepper
1 tbsp chili pepper
1 tablas garlic powder
2 tbsp oregano
2 tbsp of brown sugar

to braise
1 large white onion (grated)

4 cloves of garlic (crushed)

2 bay leaves
2 bottle of beer
1 cup of coffee

for the slaw
3 carrots (grated)
1/2 red cabbage (finely shredded)
1 pink lady apple (sliced into matchsticks)
300ml Greek yogurt
1 tbsp cumin seeds (toasted & ground)
1/2 red chili (finely chopped)
1 clove garlic
Juice of 1-2 limes

+ some Belfast baps to serve

What to do?
Get a pan on the heat on high. Add some oil and a little butter. Roll the meat in the seasoned flour. Brown on all sides for 10 minutes total. Remove from pan and rub the rub into the meat. Get a large high sided dish on the heat. Add some butter, add the onion. Cook for 2 mins. Add the meet + other braising ingredients. Cover and cook for 5-6 hours at gas mark 3. Combine the slaw ingredients. Adjust lime and salt to taste. Using 2 forks shred the meat and allow to soak up braising juices. Serve with Belfast Baps.