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Le Chaudron recipe
Bowl porc effiloché coleslaw light
Pulled pork bowl with light coleslaw
⏱ 90 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)lean pork shoulder
200 g (7 oz)shredded white cabbage
1grated carrot
100 g (3½ oz)nonfat Greek yogurt
1 tbspwhole-grain mustard
2 tbspcider vinegar
100 g (3½ oz)cooked quinoa
1onion
2 clovesgarlic
1 tspsmoked paprika
- 500 g (18 oz) lean pork shoulder
- 200 g (7 oz) shredded white cabbage
- 1 grated carrot
- 100 g (3½ oz) nonfat Greek yogurt
- 1 tbsp whole-grain mustard
- 2 tbsp cider vinegar
- 100 g (3½ oz) cooked quinoa
- 1 onion
- 2 cloves garlic
- 1 tsp smoked paprika
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 150°C (300°F), conventional. Slice the onion and crush the garlic.
- Put the pork in a Dutch oven with the onion, garlic, smoked paprika, salt and pepper and add 200 ml (¾ cup) water.
- Cover tightly and bake for 1½ hours until the meat falls apart easily.
- Let cool for 10 minutes, then shred the meat in its juices with 2 forks.
- Meanwhile, finely shred the cabbage and coarsely grate the carrot for the coleslaw.
- In a bowl, mix the Greek yogurt, whole-grain mustard, cider vinegar, salt and pepper.
- Add the cabbage and carrot, toss well and let stand for 15 minutes.
- In 4 large bowls, arrange the warm quinoa, pulled pork and coleslaw in sections. Drizzle with the cooking juices.
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