Our mouths are watering just thinking about this recipe! John Relihan created an absolute feast of pulled pork, cornbread and coleslaw on Today with Maura and Dáithí.
Ingredients
Serves 4
Get 2.5 kilo pork shoulder from your local butcher.
Pork Rub
- Sweet Paprika 100g
- Soft Brown Sugar 20g
- Granulated Garlic Powder 15g
- Granulated Onion Powder 20g
- Sea Salt 20g
- Mustard Seeds 10g
- Cracked Black Pepper 10g
- Crushed Chilli Flakes 5g
- Ground Cumin 5g
Herb Brush to Baste Beef
- 1/2 bunch each of rosemary, sage & thyme
- Irish Butter Melted 100g
BBQ Sauce
- 300ml apple juice
- 100ml cider vinegar
- 100ml ketchup
- 60ml French’s mustard
- 20ml Soy sauce
- 3g Smoked Paprika
- 50g dark brown sugar
- 8g minced garlic
- 4g garlic powder
- 150g white onion minced
Holy Smoke Cornbread Recipe
- Wet mixture
- 6 Whole Eggs
- 200ml Milk
- 500ml Buttermilk
- 20ml Olive Oil
- 50g butter melt and brush 2 lined trays
Garnish (All chopped finely)
- ½ deseeded red chillies
- ½ bunch of coriander
- ¼ bunch of spring onion
- 1 cobs of corn
- Sea Salt (add to taste)
Dry mix
- 1-kilo flour or gluten-free flour
- 600g polenta
- 6g baking powder
- 4 g salt
Coleslaw
- 1/2 small white cabbage shredded
- ½ red cabbage shredded
- 1 red onion
- mayo dressing
- 500ml mayo
- 150ml cream
- 4g salt
- 4g pepper
- 1/2 lemon juice
- 20ml cider vinegar
- 1g Toasted Ground Caraway Seeds
Method
Pork Rub
- Put all of your dry ingredients into a bowl and mix thoroughly to create your rub.
Herb Brush to Baste Beef
- Tie the herbs up in a bunch around the top of a wooden spoon and place in the butter.
Pulled Pork
- Place the pork shoulder in a container and massage the pork rub into the meat, covering all gaps and folds.
- Set your oven to 130oc cook for 6 hours
- Wrap meat in tin foil and butter for a further 2 hours until meat falls apart.
- Once the meat is ready, add 200 ml of bbq sauce and mix lightly.
- Or smoker/ BBQ (with cover) at 120C. You can use cherry wood or oak wood chips for this but I prefer cherry for pork.
- Place the pork inside for 3 hours, cover if using a BBQ, cook low and slow and then baste with the herb brush and the melted butter.
- After 3 hours wrap the whole short rib in tin foil with 50g of butter and place back in the smoker/BBQ for a further 8 hours until the beef is soft and juicy and tender.
- When it is ready, take it from the foil and place it to sit in smoker for a further hour. Top up the wood a little.
BBQ Sauce
- Heat the oil in the pan and add the minced onions and garlic and slow cook until soft, add the dry ingredients and cook on low heat for another 5 minutes.
- Add the apple juice and vinegar, soy sauce and bring to the boil for 10 minutes and set on a simmer.
- Add the ketchup and mustard and season.
- Let it cook out for 40 minutes on medium heat and taste.
Note: I usually have this ready before I cook my pork. With this quantity, you will have some left over which can be refrigerated for a couple of days and used for your next BBQ!
Cornbread, Dry Mix & Garnish
- Put all wet ingredients into a bucket and whisk until fully mixed
- Slowly whisk in the dry mixture until smooth
- Add ¾ of the garnish + sea salt into the mixture and mix thoroughly
- Using the melted butter generously grease the trays
- Leave aside 50g of butter for finishing
- Pour the cornbread mixture into the trays and finish with the remaining garnish on top.
- Cook at 160 for 30-40 mins until fully cooked through
- Remove from oven and brush generously with the remaining melted butter
- Leave cool for one hour and portion correctly
Coleslaw
- Slice the cabbage and onion on a mandoline and place in a large container to make the mayo dressing.
- Mix all in a large container and check seasoning.
- To make the coleslaw mix add the mayo dressing to the veg and mix.
Tips
- When the baby back ribs are smoking after one hour, using a food-safe spray bottle make a liquid - 100ml apple juice, 40 ml cider vinegar, 40 ml water and shake.
- Spray the ribs every 30 minutes to keep moist.
