Pulled Pork with Spicy Coleslaw
Pile this slow-cooked, melt-in-the-mouth pork onto bread rolls for the ultimate sandwich.
Ingredients (serves 6-8):
For the pulled pork...
- oil, for greasing
- 2kg/4lb 6½oz pork shoulder
- 1 tbsp chilli flakes
- 1 tbsp whole grain mustard
- salt and freshly ground black pepper
- 200ml/7¼fl oz white wine vinegar
- 250ml/9fl oz cider
- 3 onions, finely sliced
- 6 cloves garlic, sliced
- Preheat the oven to 170C/340F/Gas 3.
- For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.
- Pour the vinegar and cider over, then scatter over the onion and garlic.
- Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour.
- 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
- For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.
- To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.
For more information visit BBC Food