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.
Get 2.5 kilo pork shoulder from your local butcher.
- 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
- 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)
- 1-kilo flour or gluten-free flour
- 600g polenta
- 6g baking powder
- 4 g salt
- 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
- 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.
- 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.
- 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
- 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.
- 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.