Easy pulled pork with apple and brussels sprouts slaw

Easy pulled pork with apple and brussels sprouts slaw

Taste of Australia
15 mins
Cooking time
75 mins
Stuart Scott

A pork shoulder is the usual cut choice for pulled pork. However, it can take three or more hours to cook. My method uses pork scotch steaks, which are slices of pork neck. Cooked this way the pork is just as delicious, with a guarantee that tangy, spicy shreds of melt-in-your-mouth pork will be ready to eat in just over an hour. I cooked this in front of the fire at the Carrington Hotel, Katoomba in the Blue Mountains.


Quantity Ingredient
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon dried red chilli flakes
1 teaspoon mustard powder
1/2 teaspoon sea salt flakes
3 garlic cloves, finely chopped
4 pork scotch or neck steaks
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
500ml chicken stock
60ml apple cider vinegar
1 tablespoon brown sugar
4 thick slices sourdough bread or rolls, to serve
1/2 cup coriander leaves, (optional)

Apple and brussels sprouts slaw

Quantity Ingredient
1 apple, quartered and cored
1 small fennel bulb, trimmed and fronds reserved
210g brussels sprouts, blanched, refreshed and leaves separated
2 spring onions, thinly sliced
2 tablespoons lemon juice
60ml extra-virgin olive oil
freshly ground black pepper


  1. Combine the cumin, ground coriander, paprika, chilli flakes, mustard powder, salt and garlic in a shallow bowl. Press both sides of each pork steak into the spice mixture.
  2. Heat the oil in a large flameproof casserole dish over medium heat then cook the pork steaks with the remaining spice mixture for 2 minutes on each side until browned. Add the sliced onion, stock, apple cider vinegar and brown sugar and bring to the boil. Cover, reduce the heat and simmer for 1 hour or until the pork is very tender. Carefully remove the pork steaks from the liquid and set aside. Bring the remaining liquid to the boil over medium heat and simmer for 10 minutes or until thickened.
  3. Shred the pork using two forks, add to the reduced sauce and stir gently, being careful not to break up the meat further.
  4. For the apple and brussels sprouts slaw, shred the apple and fennel using a sharp knife or mandoline and place in a bowl. Add the reserved fennel fronds, brussels sprouts leaves, spring onions, lemon juice, oil and season to taste with salt and pepper.
  5. To serve, spoon the pulled pork onto the bread, top with the slaw and scatter over the coriander leaves, if using.


  • The spice in this dish calls for a peppery shiraz from a cool climate, or even a tempranillo.
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