the food company 1111



PREP TIME 20 mins
COOK TIME 2 hours


2 Tbsp Chopped Fresh Dill

Vegetable Oil, For Greasing Pan

75g Self-Raising Flour

80g Wholemeal Self-Raising Flour

1/4 Tsp Salt

1 Tsp Cream of Tartar

100g TFP Minced Garlic

1 Tbsp Ground Cumin

1 Tbsp Smoked Paprika

1.8kg Pork Shoulder

1 Tbsp Extra Virgin Olive Oil

200ml TFP Smoky Barbecue Sauce

100ml Maple Syrup

1 Dried Bay Leaf

10 Corn Cobs, Grilled & Buttered, To Serve

1/4 Green Cabbage, Shredded

1/4 Baby Red Cabbage, Shredded

1 Small Carrot, Grated

1/2 Red Onion, Finely Chopped

2 Tbsp Cider Vinegar

1/2 Cup Whole Egg Mayonnaise

2 Tsp Dijon Mustard

1 Tbsp Honey

2 Tbsp Vegetable Oil

1 Egg

500mls Milk

170g Polenta 


  1. Combine Garlic mince. cumin and paprika in a small bowl.
  2. Place pork on a chopping board, skin-side up. Using a sharp knife, remove skin and excess fat. Rub garlic mixture all over pork.
  3. Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add pork, fat-side down. Cook for 3 to 5 minutes or until fragrant (don’t turn the pork over). Add barbecue sauce, maple syrup, bay leaf and 1/4 cup of water to the dish. Bring to the boil. Reduce heat to low. Cover dish. Simmer for 2 hours.
  4. In the meantime, pre heat oven 180 degrees. Lightly brush a 20cm square cake pan with vegetable oil. Sift the flours, salt and cream of tartar into a large bowl, add the polenta and mix well. Make a well in the centre. Whisk the milk, egg, oil and honey in a jug, add to the dry ingredients and mix with a fork until combined (the mixture will be quite moist). Pour into the greased pan and bake in pre- heated oven for 50 minutes or until the bread pulls away from the sides of the pan. Stand the bread in the pan for 5 minutes before cutting into squares.
  5. Carefully turn the pork over. Simmer, covered, for a further 1 hour to 1 hour 30 minutes or until pork is very tender and starting to fall apart. Remove and discard bay leaf.
  6. Meanwhile, make Coleslaw Place cabbage, carrot and onion in a large bowl. Whisk vinegar, mayonnaise, mustard and dill together in a jug. Season well with salt and pepper. Add to cabbage mixture. Toss to combine.
  7. Roughly shred pork. Drizzle with cooking liquid. Serve with coleslaw and buttered corn cobs and corn bread.