Pulled Pork With Spicy Coleslaw
In this mouthwatering recipe, succulent pork shoulder is slow-roasted to perfection with a spicy rub, tangy vinegar, and cider. The result is perfectly tender and flavorful pulled pork that pairs beautifully with a zesty coleslaw. Serve it up with soft white rolls and a generous drizzle of barbecue sauce for a deliciously satisfying meal.
— Constant Cookbook
Ingredients
- , for greasing oil
- 2kg/4lb 6½oz pork shoulder
- 1 tbsp chilli
- 1 tbsp whole grain mustard
- salt and freshly ground black pepper
- 200ml/7¼fl oz white wine vinegar
- 250ml/9fl oz cider
- 3 onions
- 6 cloves garlic
- half white cabbage
- 2 carrots
- 2 red onions
- 1 red chilli
- 175g/6oz mayonnaise
- salt and freshly ground black pepper
- 1 lime
- 1 tbsp soy sauce
- soft white bread rolls
- ready-made barbecue sauce
Instructions
- Preheat the oven to 170C/150C Fan/Gas 3.
- 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.
- Pour the vinegar and cider over, then scatter over the onion and garlic.
- Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 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 pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.
Prep Time
PT30M
Yield
Serves 6-8
Nutrition
- Calories: 700kcal
- Carbohydrate Content: 43g
- Fat Content: 28g
- Fiber Content: 7g
- Protein Content: 63g
- Saturated Fat Content: 5g
- Sugar Content: 15g
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