Pulled pork and asian style slaw to go

On Friday night we had a mission to deliver dinner to 3 boats full of weary sailers who had been battling against the wind all day.  Nearly everyone one of them had been sea sick at some point during this oddesey, and no one felt like preparing dinner.  We got the call early enough to be able to cook a pork roast long and slow, so that it was falling apart in the way that only pork butt roast can. we were delivering this dinner to Gibsons Landing Marina about an hours drive away at the southern tip of the Sunshine Coast.

When we arrived it was calm, hot and hard to believe the stories that we heard of the rolling seas, high winds and all the throwing up over the side.  Any way who are we to judge, and we did feel like  we were on a mission of mercy.

I made a rub to rub all over the pork roast as follows.

1 tablespoon of ground coriander

1 tablespoon of ground cumin

1 teaspoon of smoked paprika

1 teaspoon of sweet paprika

1 tablespoon of chili powder

1 tablespoon of salt.

I rubbed this all over the pork butt roast, then wrapped it in foil and placed on a barbecue with the lid down for about 3 hours.  I turned the heat down to low on one side and placed the roast on the other.  The barbecue was at about 300.  Obviously you could do this in an oven as well, but it was very hot and the oven was playing up.  

After 3 hours I unwrapped the pork and cooked it for a further 1/2 hour uncovered at about 400.

The pork was getting crusty on the outside and meltingly soft and falling apart in the centre. Just before we left to drive down to Gibsons, I wrapped the pork in foil and then in a large beach towel to keep warm.

To go along with this I made a slaw with fennel and white cabbage using my favourite dressing that I used in another Asian style slaw. But this time I had different ingredients for the salad itself.

Dressing.

1/2 cup of seasoned rice vinegar

1/4 cup of soy sauce

2 tablespoons of fish sauce

Juice of one lime (2 if it is not very juicy)

1/4 cup of olive oil

1 tablespoon of sesame oil

1 tablespoon of brown sugar

1" of fresh ginger grated

1 garlic clove grated

Salad ingredients

1/2 white cabbage thinly sliced

1 head of fennel thinly sliced

1 sweet onion thinly sliced

Handful of fresh mint chopped

Handful of fresh basil chopped.

I combined all the salad ingredients in a large bowl with a lid.

Then I combined all the dressing ingredients in a small plastic container.

I placed a lid on top of this and then placed it on top of the salad in its bowl ready to toss together on our arrival.

I am afraid I did not get a good picture of the food laid out on the boat or even of the finished salad or pork as I totally forgot to photograph it.  But anyway here is a picture of the almost eaten food.

We also took southwest bean and corn salad and a potato salad tossed in a vinaigrette. We had a wonderful evening on the boats and were given a berth for the night so that we did not have to drive back up to Pender Harbour.  The next morning this was the view from the marina.

Can you think of a more beautiful place to wake up to?