Food Photography by Gemma Lovett-Hume Photogaphy-6In a recent post about Barbecued Ribeye Steaks I mentioned that some of the dishes which we cook on our Weber barbecue are labours of love…this is one of those.

     Dish: Pulled Pork with Fennel Slaw

     Approximate cooking time: 14 hours!

     Skill Level: Only for the brave (or early risers)

Let’s start with the fennel slaw (aka the easy bit).

  • 1 fennel bulb – finely sliced
  • 1 small red onion – finely sliced
  • 1 red apple – finely sliced
  • 2 tbls mayonaise
  • 1 tbls natural yoghurt
  • 50g walnuts – lightly crushed

Prepare the ingredients as above. Pop them into a bowl and mix. Season with salt to taste. Easy!

Now the pork…

Let me just say that this is the first time that we have cooked this and did wonder whether the end result would be worth ALL of the time is takes, however, it absolutely is worth every second of tlc!

You can find the recipe for the pork in Adam Perry Lang‘s book ‘Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking’ available HERE

Alternatively, Adam has very kindly posted the entire recipe on his website: Bone-in Pork Butt with Green Apple and Crushed Hot Red Pepper

If you do attempt this dish, please send me a photograph of your accomplishment.

Good luck intrepid Barbecuers!

P.S. I’d highly recommend serving the pork in a Brioche Burger Bun – delicious.