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Pineapple Glazed BBQ Pork Shoulder with Apple & Fennel Slaw

This simple recipe ensures mouthwatering pork every time. Roast, baste & thinly slice for succulent barbecued pork, paired  with the fruity flavours of pineapple, fresh apple and fennel slaw. Recipe by Keith Cooks.

Pineapple Glazed BBQ Pork Shoulder with Apple & Fennel Slaw

This simple recipe ensures mouthwatering pork every time. Roast, baste & thinly slice for succulent barbecued pork, paired  with the fruity flavours of pineapple, fresh apple and fennel slaw. Recipe by Keith Cooks.

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 1 Hour 30 Minutes
  • Difficulty: Medium

WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at The Organic Butchery.

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Ingredients

For The Pork

For The Apple & Fennel Slaw

  • 3 red apples, thinly sliced
  • 1 fennel bulb, sliced tin
  • 300g red cabbage, shredded
  • 2 carrots, grated
  • 2tbsp mayonnaise
  • 1tbsp red wine vinegar
  • 1tbsp dijon mustard

Method

  1. To make the slaw, prepare the fruit and vegetables then add them to a bowl. Add the remaining ingredients and mix thoroughly, ensuring an even coat. Cover the bowl with clingfilm or foil and refrigerate until you are ready to serve
  2. Set up your bbq for cooking indirectly over heat and allow the bbq to reach a consistent 180ºC. Remove the pork shoulder from the packaging and place in a roasting tin or cast iron skillet. Lightly season the pork with a little salt and pepper then pour the cider into the pan
  3. Insert a meat probe into the thickest part of the meat and set it to 73ºC. Place the pan in the centre of the bbq, close the lid and roast the pork. Combine the pineapple juice, sugar and honey in a jug then baste the joint as it cooks to form a lovely sweet golden glaze
  4. When the meat reaches the internal temperature, remove it from the braising liquid and place the cut, fat side down, directly over heat and let the pork fat crisp up nicely. When you are ready, remove the meat from the grill and thinly slice
  5. Serve the sliced pork with apple and fennel slaw or put them both in a burger bun and top with sauce of choice
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WHO ARE COOMBE FARM ORGANIC?​

We produce award-winning pork, beef and lamb on our organic farm in Somerset. Rearing livestock to the rigorous organic standards laid down by the Soil Association isn’t just a case of ticking a few boxes and filling in some forms. It shapes the basis for everything we do at The Organic Butchery.

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Frequently asked questions

  • When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.

  • Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. Our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.

  • Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.