Southern-style pork & slaw
Slow-roasting a whole 'hog' is a big deal in the South, and roadside restaurants will use that pork in all sorts of delicious ways. I've made a deconstructed version of a roadside restaurant meal here by roasting half a shoulder of pork, dressing it with fresh flavours and serving it with my take on their traditional coleslaw. I wasn't really into all the added sugar so I swapped it for slices of apple, which works brilliantly and serves the same purpose, but in a much fresher way. Put these things together on a plate and throw in a few hush puppies like they do in Georgia and you've got yourself a proper Southern-style meal.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ higher-welfare shoulder of pork, neck end with bone in (approximately 5kg)
- olive oil
- sea salt
- freshly ground black pepper
- 2 heaped teaspoons smoked paprika, plus a little extra for sprinkling over
- 1 handful fresh mint
- 1-2 fresh red chillies
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- ½ white cabbage, finely sliced
- 1 red onion, peeled and coarsely grated
- 3 carrots, peeled and coarsely grated
- 2 big handfuls collard greens or spring cabbage, washed and spun dry
- 3 crunchy apples, very finely sliced
- sea salt
- freshly ground black pepper
- 2 tablespoons mayonnaise, made with free-range eggs
- extra virgin olive oil
- cayenne pepper
- 4-5 tablespoons red wine vinegar