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

Slow-cooked pork belly with three-bean baked beans, homemade chili cornbread, char-marked sweet potatoes, and a fresh apple pecan slaw.

DinnerPorkBbqCornbreadSlow-CookedAmerican
Estimated Nutrition
Calories
1530.1
kcal / serving
6120.4 kcal total
Carbs
105.1g
per serving
420.5 g total
Fat
96.3g
per serving
385.2 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
300
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Soft Brown Sugar
150
ml
Maple Syrup
1.5
tsp
Baking Powder
35
g
Caster Sugar
CondimentsSauces
1
tbsp
Tomato Puré
50
ml
Cider Vinegar
2
tbsp
Tomato Ketchup
2
tbsp
Barbecue Sauce
Dairy
4
tbsp
Butter
for cornbread
3
piece
Free-Range Egg
beaten
160
g
Whole Milk
200
ml
Crème Fraîche
Fruits
4
piece
Granny Smith Apple
cored and thinly sliced
1
piece
Lemon
juice only
GrainsCereals
200
g
Cornmeal
65
g
Plain Flour
LegumesPulses
300
g
Kidney Beans
tinned, drained
300
g
Black Beans
tinned, drained
300
g
Haricot Beans
tinned, drained
Meat
1
kg
Belly Pork
NutsSeeds
2
cloves
Garlic
finely chopped
1
tbsp
Ground Cumin
1
tbsp
Ground Coriander
1
tsp
Ground Cinnamon
1
tsp
Smoked Paprika
1
tbsp
Salt
1
tbsp
Black Pepper
freshly ground
1
tsp
English Mustard Powder
120
g
Pecan Nut
4
sprigs
Fresh Coriander
OilsFats
1
tbsp
Olive Oil
1
tbsp
Vegetable Oil
Vegetables
1
piece
Onion
finely chopped
400
g
Tinned Chopped Tomatoes
1
piece
Red Chilli
finely chopped
1
bunch
Spring Onion
finely chopped
450
g
Sweet Potato
skin on, cut into 2cm slices
4
piece
White Chicory
leaves separated

Method

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