Gram’s Slam Recipe
Coriander roast pork, cole slaw, house pickles, chipotle-lime mayo
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Ingredients
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Coriander Roast Pork
Cole Slaw
House Pickles
Chipotle-Lime Mayo
Method
Coriander Roast Pork
- 1
Prepare the Pork
Preheat your oven to 300°F (150°C). In a small bowl, mix together ground coriander, garlic powder, salt, black pepper, and olive oil to form a paste.
- 2
Season the Pork
Rub the spice paste all over the pork shoulder. Place the pork in a roasting pan and drizzle with apple cider vinegar.
- 3
- 4
Rest the Pork
Once cooked, remove the pork from the oven and let it rest for 20 minutes before shredding.
Cole Slaw
- 5
Prepare the Vegetables
In a large bowl, combine the shredded cabbage and grated carrot.
- 6
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 7
Combine
Pour the dressing over the cabbage and carrot mixture. Toss until well combined. Refrigerate for at least 30 minutes before serving.
House Pickles
- 8
- 9
Pickle the Cucumbers
Place sliced cucumbers in a jar and pour the hot pickling liquid over them. Add dill weed. Let cool and refrigerate for at least 2 hours before serving.
Chipotle-Lime Mayo
- 10
Mix the Ingredients
In a small bowl, combine mayonnaise, minced chipotle in adobo sauce, lime juice, and garlic powder. Mix until smooth.
- 11
Chill
Refrigerate for at least 15 minutes to allow flavors to meld before serving.