Red cabbage has been tested and found to be GREEN! This is very exciting for more summer picnic options. As the weather warms up here in Australia give this pulled pork and coleslaw recipe a go.
Low FODMAP Pulled Pork and Coleslaw recipe
Adapted from Jamie Oliver recipe
Pork (Can be substituted for chicken or slow roasted lamb)
After 4 hours reduce the temperature to 150°C for another 2 hours or until you can pull the meat apart very easily.
Remove the crackling and fat as you pull all the pork apart.
For the coleslaw, finely slice the pineapple pieces and cabbage. This can be done using a food processor. Putting it all into a bowl season with salt and pepper. Add the mayonnaise, a drizzle of olive oil and red wine vinegar.
Chop some mint leaves and deseed and finely chop the red chillies. Mix together and add some olive oil and the red wine vinegar. Add a pinch of salt to the mix and add to the tray of pulled pork. Mix this all together. Your meal is now ready for you to plate up and enjoy. I served my coleslaw and placed some pork on top placing this in a red cabbage leaf. This makes a perfect no mess recipe for a picnic.