Newman’s Own has put together some delicious recipes using the all-American style rubs, marinades and sauces, perfect for any occasion.
Carolina pulled pork slider
1kg joint boneless pork shoulder
250ml bottle Newman’s Own Tangy Carolina BBQ Sauce
For the apple slaw:
½ small red cabbage, thinly shredded
½ small white cabbage, thinly shredded
½ small red onion, thinly sliced
2 eating apples, cored and coarsely grated
1 large carrot, coarsely grated
5 tbsp Newman’s Own Ranch Dressing
8-12 small bread rolls
1. Preheat the oven to 220C. Lay out a sheet of foil, large enough to fold over the top of the pork. Unroll the pork and pat dry with kitchen paper. Rub ¾ of the sauce all over the pork, then roll up and secure with string. Loosely fold the excess foil around the edges and place in a roasting tin and cook for 30 mins.
2. Remove then reduce temperature to 150C (fan 130C). Fold foil over the top of the joint to make a sealed parcel, then return to oven and cook low and slow for about 3 hours.
3. Remove and cover with foil and allow to rest for 30 minutes.
4. Whilst the pork is cooking, make the coleslaw. Place all the ingredients together in a large bowl and mix well.
5. Transfer the pork and cooking juices from the foil into the tin. Shred the pork into chunky pieces, add the reserved sauce and stir well.
6. Cut the rolls in half, top with the pulled pork and coleslaw. Serve immediately.
Pear, parma ham and blue cheese salad (serves 4)
2 ripe red skinned pears
5 tbsp Newman’s Own Blue Cheese Dressing
25g walnuts, roughly chopped
100g watercress or rocket leaves
8 slices Parma ham
1. Cut each pear into quarters, remove the core, and then slice each quarter into about 4 thin slices. Place in a bowl and spoon over 3 tablespoons of the dressing, stir gently to coat in the dressing to prevent them going brown. Gently toss in the walnuts.
2. Divide the watercress or rocket between 4 plates, top with the pears and walnuts, then arrange the ham over the top. Drizzle with the remaining dressing.