Pile this slow-cooked, melt-in-the-mouth pulled pork onto bread rolls for the ultimate sandwich.
Ingredients
For the pulled pork
- oil, for greasing
- 2kg/4lb 6½oz pork shoulder
- 1 tbsp chilli flakes
- 1 tbsp wholegrain mustard
- 200ml/7¼fl oz white wine vinegar
- 250ml/9fl oz cider
- 3 onions, thinly sliced
- 6 cloves garlic, thinly sliced
- salt and freshly ground black pepper
For the coleslaw
- half white cabbage, finely chopped
- 2 carrots, grated
- 2 red onions, thinly sliced
- 1 red chilli, seeds removed, finely chopped
- 175g/6oz mayonnaise
- 1 lime, juice only
- 1 tbsp soy sauce
To serve
- 8 soft white bread rolls
- 4 tbsp ready-made barbecue sauce
Method
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Preheat the oven to 170C/150C Fan/Gas 3.
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For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder.
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Pour the vinegar and cider over, then scatter over the onion and garlic.
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Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour.
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‘Pull’ the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
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For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.
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To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.