Admittedly, when you look at the ingredient list, you might think, "I'll pass on this one." But honestly, it's not as daunting as it seems. Plenty of spices, and the Indonesian coleslaw can be prepared in advance and even reused in another recipe. Pulled Pork is perhaps the ultimate low & slow BBQ recipe of the moment. Google is bursting with recipes, and sometimes you just want to try something different. That's why this Indonesian variation from the always creative BBQ Junkie is a must-try!

Preparing Indonesian Coleslaw

Coleslaw is a quintessential BBQ side dish and delicious in its simplicity. However, that didn’t stop BBQ Junkie from creating a twist on it. A change in flavor makes eating all the more enjoyable. We're happy to share this recipe because it's truly tasty! Here's how you make it:

Bring a pot of water to a boil and blanch the sugar snaps for about 4 minutes. Drain and rinse them with cold water to prevent further cooking. They need to stay crisp!

In a large bowl, mix the mayonnaise, chili sauce, and lime juice thoroughly. Julienne the (cleaned) carrot and white cabbage (into thin strips) and slice the (halved) red onion into thin half-rings. Finally, cut the sugar snaps into thin strips and the red chili into thin rings.

Add all the ingredients to the bowl with the sauce and mix well. Then, refrigerate until needed!

Preparing Pulled Pork

We used an extra fatty pork neck roast from Iberico Bellota, but you probably already know what type of meat you prefer for pulled pork. Boston Butt, Picnic, Procureur—you name it, we've got it! Rub your meat the night before cooking. First, trim any loose bits and most of the fat from the exterior, then prepare the rub. In a bowl, mix the 5-spice powder, brown sugar, chili powder, garlic powder, ginger powder, ground cumin, onion powder, turmeric, and salt.

Pat the meat dry with paper towels and sprinkle it with the spice mix. Massage it in thoroughly, then wrap the meat tightly in cling film and refrigerate overnight.

Cooking Pulled Pork

On BBQ day, plan for a low & slow session of approximately 8 hours. Start early by lighting the BBQ and taking the meat out of the fridge well in advance to bring it to room temperature.

Light the BBQ and aim for an indirect heat temperature of about 110°C (230°F). Once it reaches temperature, add the smoking wood to the burning coals. Place your pork neck roast on the BBQ.

Cook the meat until it reaches an internal temperature of 70°C (158°F). Meanwhile, place a small saucepan over low heat and add the ketjap manis, lemon juice, sambal, and honey. Warm the mixture, stirring until all ingredients are combined. Remove the saucepan from the heat and let the mixture cool.

Brush the meat with the mixture once it reaches an internal temperature of 70°C. Close the BBQ again and let the meat cook for another hour. Remove the roast from the BBQ and brush it again with the mixture. Wrap the meat tightly in 2 layers of aluminum foil and place it back on the BBQ. Insert the meat thermometer again and close the lid. When the internal temperature reaches 88°C (190°F), finally remove the meat from the barbecue.

Unwrap the meat in a roasting dish to catch the juices. Wrap it again and let it rest for about an hour. Now it’s time to pull! Shred the meat into pulled pork and mix it to taste with the collected juices in the roasting dish until you have moist and flavorful pulled pork.

Generously pile the pulled pork onto white buns and top with the Indonesian coleslaw... Finally, it's time to eat. It takes some effort, but trust us, it's worth it!

ENJOY!
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