SHREDDED PORK WITH BALSAMIC VINEGAR AND WHISKEY

Oink sarmie

Pulled pork, coleslaw and bread rolls are three fantastic building blocks to ensure conviviality around the campfire. Ingredients

(serves 8-10)

1 pork shoulder, around 2 kg

½ cup whiskey (we used American Honey Jack whiskey)

¼ cup balsamic vinegar

2 cups warm water

2 large onions, coarsely chopped

2 bay leaves

1 cup of ready-made braai marinade of your choice (we used the Woolworths Original BBQ Braai Marinade) bread rolls and coleslaw, to serve

Here’s how

1Mix together all the ingredients in a potjie and heat it to boiling point. Simmer for 3-4 hours until the meat is tender – stirring occasionally, making sure the liquid always covers the meat.

2 Remove the pork from the sauce and allow to cool slightly. Remove the bone and shred the meat using two forks. Scoop off the excess fat from the sauce and place it back over the coals so it can simmer without a lid and thicken slightly.

3 Stir the meat through the sauce and taste to see if you want to add any salt and pepper. To serve, spoon the meat into fresh bread rolls and add a spoonful of coleslaw.

Drive & Camp says For the most delicious coleslaw, mix 2 cups of grated cabbage and carrot with 4 chopped spring onions, a cup of creamy mayonnaise and a cup of Greek yogurt. Then carefully stir in 1 ripe avocado (that’s been sliced into cubes), a handful of chopped salted peanuts and, if you feel like it, a cup of bean sprouts.