For those who are looking to cook some delicious and simple autumn and winter recipes then Brits may want to look no further. This slow-roasted shoulder of pork recipe comes from Camp Coffee and comes with a secret ingredient. In case people may not have guessed it is coffee.
The ingredient is rubbed into the shoulder of pork to give it a distinctive taste and is served with a green chilli slaw for an extra kick. The food dish serves six people, perfect for getting your family and friends together to enjoy a special feast. If you don't plan on having that many people over then you can always save the dish for leftovers the next day.
Thankfully the recipe only takes a few simple steps and doesn't require a lot of ingredients either. Camp Coffee also suggests serving the pork in a brioche bun for an extra treat. How to make coffee-rubbed slow-roast shoulder of pork with green chilli slaw: Ingredients: For the pork: Two tablespoons coffee Six tablespoons brown sugar 1⁄2 teaspoon cayenne pepper (leave out if you don’t want it spicy) 11⁄2 teaspoons fine sea salt 15 grinds of black pepper black pepper 1⁄2 teaspoon smoked paprika Three garlic cloves, minced About 1.
5kg boneless pork shoulder, skin removed For the slaw: 1⁄2 white cabbage, finely sliced 1⁄4 red cabbage, finely sliced One small bulb of fennel, finely sliced 125g mayonnaise Leaves from a few sprigs of coriander (use the stalks in the dressing) Maldon sea salt For the slaw dressing: One green jalapeño chill.
