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.
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
50g
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
