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


To serve...

soft white bread rolls

ready-made barbecue sauce


For the coleslaw...

half white cabbage, finely chopped

2 carrots, grated

2 red onions, finely sliced

1 red chilli, seeds removed, finely chopped

175g/6oz mayonnaise

salt and freshly ground black pepper

1 lime, juice only

1 tbsp soy sauce



  1. Preheat the oven to 170C/340F/Gas 3.
  2. 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.
  3. Pour the vinegar and cider over, then scatter over the onion and garlic.
  4. 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.
  5. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
  6. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.
  7. 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



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