2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne pepper
1 tablespoon sweet smoked paprika
2 tablespoons brown sugar
5kg bone-in pork shoulder, fat scored
2 tablespoons white vinegar mixed with 1 teaspoon salt
3 cups beer
1 cup apple cider vinegar
2 x 400g cans crushed tomatoes
sieved 4 cloves garlic, crushed
1 teaspoon cumin seeds
⅓ cup brown sugar
1 tablespoon sweet smoked paprika
1 tablespoon dried oregano
½-1 teaspoon cayenne pepper
1 litre whole milk
450g quick-cooking polenta
2 cups corn kernels (either from 3 freshly cooked cobs or canned)
1 cup grated tasty cheddar cheese
80g butter, chopped
¼ cup good-quality mayonnaise
¼ cup sour cream
1 tablespoon sriracha sauce
2 tablespoons lime juice finely grated
zest of 2 limes
2 teaspoons caster sugar
¼ white cabbage, finely shredded
½ red cabbage, finely shredded
1 small red onion, thinly sliced
1 red capsicum, deseeded, finely chopped (reserve a little for garnish)
1 cup finely chopped coriander (reserve a little for garnish)
⅓ cup lightly toasted pumpkin seeds

Slow-cooked barbecue pork is a thing of beauty, not least because it is so incredibly easy to make and yet hugely popular. Add quick cheesy soft polenta and an American-style slaw and you’ll be in barbecue bliss before you know it.
The tomato barbecue sauce is super easy and can be made in advance and stored in a sealed container in the fridge for up to a week. Use any leftover pork to make the indulgent breakfast quesadillas overleaf.


2.Mix together the oregano, cumin, coriander, cayenne, paprika and brown sugar. (This can be done up to 2 weeks in advance and transported in a sealed container.)
3.Rub the spice mix all over the flesh side of the pork and if possible, refrigerate overnight or for at least an hour.
4.Heat the barbecue to 200˚C and put the pork in a barbecuesafe roasting dish, skin side up.
5.Brush the pork fat with the vinegar mixture and cook in the barbecue, lid closed, for 45 minutes.
6.Reduce the barbecue heat to about 150˚C and pour the beer around the base of the pork (NOT over the fat).
7. Cover the dish with foil and cook the pork for 6½ hours.
8.Remove the foil, increase the heat back up to 200˚C and cook for a further 35 minutes before serving.
9.To SERVE, remove the crackling and use two forks to pull the pork meat apart.
10.Toss through 1½ cups of easy tomato barbecue sauce (recipe follows) and spoon the pork over the quick cheesy soft polenta.
11.Serve with extra sauce on the side and the barbecue slaw.
13.Put all the ingredients (start with ½ teaspoon cayenne pepper, then add the remainder depending on the kind of kick you want your sauce to have!) in a saucepan with some sea salt and freshly ground black pepper and whisk to combine.
14.Bring to the boil, then reduce to a simmer for 20 minutes or until slightly thickened.
16.Put the milk in a large saucepan with 1 litre of water and bring to the boil.
17.Remove from the heat and add the polenta in a steady stream, whisking as you go.
18.Return to a very gentle heat and stir in the corn, cheese and butter.
19.Season really well with sea salt and freshly ground black pepper and serve immediately topped with the pulled pork.
21.Whisk the mayonnaise, sour cream, sriracha, lime juice and zest and sugar together in a large bowl.
22.Season well with sea salt and freshly ground black pepper.
23.Add the cabbages, onion, capsicum and coriander, reserving a little capsicum and coriander to garnish, and toss to combine.
24.Serve garnished with the remaining capsicum and coriander and the pumpkin seeds.

Recipes and Food Styling Sarah Tuck / Photography and Styling Tamara West

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