Magirus on tour

Pulled Pork in Naan bread with Coleslaw

If you want to really show off your cooking skills to someone or just fancy a day of fire and cooking, this is the perfect recipe. You definitely need to allow enough time, as the meat takes a long time to cook and a lot of charcoal needs to be produced.

Ingredients (for 2-3 persons)

  • 600g pork meat in one piece
  • 5dl cider
  • BBQ sauce
Mix of spices:
  • ½ tsp salt
  • 2 tsp paprika powder
  • ¼ tsp cayenne pepper or chilli powder
  • ¼ tsp garlic powder
  • ½ tsp Ras el Hanout or cumin
  • ¼ tsp coarsely ground pepper
  • 2 tsp sugar
Naan bread:
  • 250g flour
  • ¼ tsp bicarbonate of soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 egg beaten
  • ½ tbsp butter
  • 60g yoghurt
  • ca. 125ml milk
  • melted butter for baking
Coleslaw:
  • 100g natural yoghurt
  • 100g mayonnaise
  • 5cl cider
  • 200g carrots
  • 200g white cabbage
  • Salt
  • Pepper

Accessories

  • Small plastic bag with seal
  • Measuring spoon
  • 2 bowls
  • Household paper
  • Firepot with lid
  • Grill bowl or hole in the ground
  • Cover for grill bowl

Preparation

Meat
  1. Pat the meat dry. Put the spices in the plastic bag. Then close the bag and shake it to mix the spices. Place the meat in the bag, close the bag and shake again. Press the spices down well so that the meat has a layer of spices all around. Put the meat in the refrigerator for about 1 day.
  2. Remove the meat from the refrigerator two hours before cooking. Heat the grill so that it has a temperature of approx. 120°C. During the cooking time, add new charcoal from time to time, see advice below. Put the meat and enough cider in the firepot to cover the bottom. Put the lid on, place in the grill bowl and cover with the bonnet.
  3. After about 20-30 minutes, pour some stock over the meat and turn it. You have to be careful that there is always enough liquid. If in doubt, add a little more. The cooking time depends very much on the amount of meat. For us it took about 2.5 – 3 hours. However, you can easily tell when the meat starts to “fall apart”.

Advice: Since you will need new charcoal every now and then for such a long cooking time in the grill, it is worth making a second fire next to it. From this, you can always put some charcoal in the grill bowl without the temperature rising too much.

Naan bread

The naan bread can be baked well before the meat when heating up the grill. When heating the grill, much higher temperatures are usually reached than are necessary for the meat. When “cooling down” to the “meat temperature”, you can therefore ideally bake some bread.

  1. Put the flour, baking soda, baking powder and salt in a bowl.
  2. Add the egg, butter and yoghurt. Gradually add milk until a soft dough is formed.
  3. Cover and leave to rise in the sun or another warm place.
  4. Knead the dough on a floured surface until smooth. Heat the grill to approx. 200°C.
  5. Divide the dough into 4 portions and roll each out into an oval. Brush with water and place with the wet side down on the greased lid of the firepot. Brush with melted butter.
  6. Bake for approx. 4-5 minutes per side until golden brown.

Coleslaw

  1. Coarsely grate the carrots, cut the white cabbage into narrow strips and put both in a bowl.
  2. Add the natural yoghurt, mayonnaise and cider, season with salt and pepper. Leave to stand for a short time.