Tender, sweet and sticky pork meat and a fresh and crunchy, zingy slaw are a match made in heaven. If you don’t want to turn the oven on you could use shredded ham hock instead of the pulled pork, in which case mix 3tbsp barbecue sauce with the pineapple juice at step 3.
Using shop-bought pulled pork makes this recipe a so easy to make. This salad would make for a great light midweek meal, or a side to accompany any other BBQ recipes.
376 g pack Jolly Hog Barbecue Pulled Pork (or similar)
1 Tbsp. wholegrain mustard
2 Tbsp. cider vinegar
1/2 Tbsp. vegetable oil
2 Tbsp. runny honey
175 g tinned pineapple in juice (drained weight), plus 4tbsp juice from the tin
1 small red cabbage (about 700g), quartered, cored and finely shredded
1/2 red onion, finely sliced
2 large carrots, peeled and coarsely grated
Large handful coriander leaves, roughly torn
50 g salted peanuts, roughly chopped
Directions
Step 1Cook the pork fully according to pack instructions (including shredding, adding any sauce, and returning to the oven). Meanwhile, in a large, shallow serving bowl, whisk the mustard, vinegar, oil and 1tbsp each of the honey and pineapple juice. Add the red cabbage and onion and toss to mix. Set aside until needed.
Step 2When the pork is ready, if there are any juices in the baking tray it was cooked in, strain through a sieve set over a small pan. Put pork on a board and shred (if needed) using 2 forks into rough chunks. Return the shredded meat to the baking tray and preheat grill to high (see GH TIP).
Step 3Grill for 7-10min, stirring halfway through, until crisp and caramelised in places (watch it carefully to make sure it doesn’t burn). Meanwhile, to the small juice pan (or a small empty pan), add the remaining 3tbsp pineapple juice, 1tbsp honey and some seasoning. Bubble over high heat until reduced and syrupy. Add the reduced sauce to the grilled pork and mix to coat.
Step 4Roughly chop the pineapple and add to the cabbage bowl with the carrots and most of the coriander and peanuts. Mix to combine and check seasoning. Top with the pork and scatter over remaining coriander and peanuts. Serve.
GH TIP
Grilling the pork isn’t essential, but helps crisp and caramelise it nicely, which also stops the salad becoming too wet, but you can skip this step, if you prefer.
Per serving:
Calories: 429
Protein: 25g
Total fat: 19g
Saturates: 5g
Carbs: 34g
Toal sugars: 32g
Fibre: 11g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
