Maple Pulled Pork with BBQ-style Beans, Chilli Cornbread and an Apple and Pecan Slaw

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 1 onion
• 2 garlic
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tbsp tomato purée
• 50ml/2fl oz cider vinegar
• 50g/1¾oz soft brown sugar
• 400g/14oz tinned chopped tomatoes
• 150ml/5fl oz maple syrup
• 1kg/2lb 4oz belly pork
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 4 tbsp butter
• 200g/7oz cornmeal
• 65g/2¼oz plain flour
• 1½ tsp baking powder
• 1 tsp salt
• 35g/1oz caster sugar
• 1 red chilli
• 1 bunch spring onions
• 3 medium free-range eggs
• 160g/5½oz whole milk
• 1 tbsp vegetable oil
• 1 onion
• 1 garlic
• 1 red chilli
• 400g/14oz tinned chopped tomatoes
• 2 tbsp tomato ketchup
• 2 tbsp barbecue sauce
• 1 tsp English mustard
• 300g/10½oz tinned kidney beans
• 300g/10½oz tinned black beans
• 300g/10½oz tinned haricot beans
• 450g/1lb sweet potatoes
• 2 tbsp olive oil
• 4 Granny Smith apples
• 4 white chicory
• 120g/4¼oz pecan
• 200ml/7fl oz crème fraîche
• 1 lemon
• 50ml/2fl oz olive oil
• 4 sprigs fresh coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 150°C (300°F). Score the skin of the belly pork, rub all over with the salt and black pepper, and place skin-side up in a roasting tin.

2. Heat the olive oil in a pan, soften the chopped onion and crushed garlic, then stir in the ground cumin, coriander, cinnamon and smoked paprika for one minute.

3. Add the tomato purée, cider vinegar, soft brown sugar, chopped tomatoes and maple syrup. Simmer briefly, pour around the pork, then cover tightly with foil.

4. Roast for about 3 hours until the meat is very tender. The thickest part must reach at least 145°F (63°C), then rest 3 minutes. Shred with two forks and stir through the juices.

5. Raise the oven to 200°C (400°F). Grease a square tin with the vegetable oil. Melt the butter. Whisk the cornmeal, flour, baking powder, salt, caster sugar, chopped red chilli and spring onions.

6. Beat the eggs with the milk and melted butter, fold into the dry ingredients, pour into the tin and bake 20 to 25 minutes until golden and set. Cool slightly before cutting.

7. For the beans, heat 2 tablespoons olive oil, soften the second onion and garlic and chopped red chilli, then add cubed sweet potatoes and cook 5 minutes. Add the second tin of tomatoes, ketchup, barbecue sauce and mustard.

8. Add the drained kidney, black and haricot beans, season, and simmer gently for 25 to 30 minutes until the sweet potato is soft and the sauce thickens.

9. For the slaw, toast the pecans in a dry pan, then cool. Thinly slice the apples and chicory. Mix the crème fraîche with lemon juice, olive oil, salt and pepper, then toss with the apple, chicory and pecans. Scatter with chopped coriander and serve with the pork, beans and cornbread.