A celebration of contrast – smoky and fresh, bold and balanced. 

The leaves have turned orange, and there’s an undeniable chill in the air. Autumn is here, and there’s only one thing to mark the occasion: something rich, slow-cooked and deeply satisfying paired with a flavourful red. Our Seaward Shiraz, with layers of mulberry, blackcurrant and blackberry lifted by notes of pepper and anise, is the perfect counterpart to this smoky pulled pork and vibrant slaw.

Cooked low and slow until it shreds at the gentlest touch, the pork fills the kitchen with warmth long before it reaches the plate. A crisp Asian slaw adds freshness and crunch, while the wine’s bright fruit and structured finish bring clarity to the tangy dressing. It’s the kind of pairing that keeps fork and glass equally busy.

Seaward Shiraz with Smoky Pulled Pork & Asian Slaw

Note: this recipe needs more than 10 hours for roasting, so plan accordingly – best to do overnight

Ingredients: (serves a crowd)

For the pulled pork:
1 large pork shoulder, bone in (about 4-5 kg)
1 Tbsp (15 ml) smoked paprika
1 Tbsp (15 ml) ground fennel/barishap
1 Tbsp BBQ/braai seasoning
10 ml (2 tsp) ground cumin
10 ml (2 tsp) salt
1 x 330 ml beer (lager or non-alcoholic)

For the BBQ sauce:

¼ cup (60 ml) cider vinegar
½ cup (125 ml) tomato sauce (ketchup)
¼ cup (60 ml) water
1 Tbsp (15 ml) Dijon mustard
2 Tbsp (30 ml) Worcester sauce
2 Tbsp (30 ml) soy sauce
2-3 Tbsp (30-45 ml) brown sugar
1 tsp (5 ml) smoked paprika
salt & pepper, to taste

For the Asian slaw:

1 small purple cabbage, shredded or thinly sliced
2 medium carrots, shredded or coarsely grated
a handful of fresh coriander leaves, roughly chopped
1 green chilli, finely chopped (optional)
⅓ cup mayonnaise
2 tsp (10 ml) sugar
15 ml lemon juice or cider vinegar

Method:

Prepare the dry rub for roasting the pork: Place the pork skin-side up in a large deep roasting dish and preheat the oven to 120°C. In a small mixing bowl, mix the paprika, fennel, BBQ seasoning, cumin and salt, then rub it all over the pork (both sides). Pour the beer into the bottom of the roasting dish, then cover tightly with foil. Roast on the centre rack of the oven for 10 hours. Remove from the oven, then carefully scrape any spices from the skin side, and remove the thick layer of skin and fat. Use 2 forks to shred the meat, then cover and set aside.

Prepare the BBQ sauce: In a small saucepan, add all the ingredients for the BBQ sauce and bring to a simmer for just a few minutes. When the pork has been roasted and shredded, pour some of the roasting liquid out of the dish (you still want it wet, but not swimming in liquid), then pour half the BBQ sauce all over and stir lightly. Preheat the oven to 200°C, then roast the meat without foil until lightly charred – about 25 minutes. Remove from the oven and serve warm on buns or tortillas with your choice of sides, with the rest of the BBQ sauce on the side.

Prepare the slaw: Add the cabbage, carrots and coriander to a mixing bowl. In a smaller mixing bowl, add the mayo, sugar, and lemon juice/vinegar and stir to mix well. Pour over the slaw and toss to coat all over. Serve cold or at room temperature.