Pulled pork

Pulled pork
Pulled pork

This pulled pork recipe is perfect for a lazy Sunday lunch. It being slow cooked does mean for an early start, but throw the ingredients together, bung it in the oven and go back to bed as the smell of this melt in the mouth pork wafts through the house. Seriously good. I served it with a spicy slaw and white bread rolls and had heaps leftover which made yummy tortilla wraps for dinner.  This serves 4 hungry people comfortably.

Pulled pork recipe

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

For the coleslaw

Half white cabbage, finely chopped
2 carrots, grated
2 red onions, finely sliced
1 red chilli, seeds removed, finely chopped (or a couple tbsps of your favourite chilli sauce to avoid chilli hand/eye pain)
175g/6oz mayonnaise
Salt and freshly ground black pepper
1 lime, juice only
1 tbsp soy sauce

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 greaseproof paper, then wrap in foil and place into the oven to roast for three hours. Remove the greaseproof paper and foil, then roast for another hour, or two if you have it.

Pull the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. Mix all the meat juices and onions in to dial up the flavour.

For the coleslaw, mix together all of the ingredients in a bowl until well combined. Wrap in cling and stick it in the fridge to chill until ready to eat.

Serve the pork packed into the white rolls with the slaw and plenty of BBQ sauce.

Dee. Lish.

Pulled pork n spicy slaw
Pulled pork n spicy slaw
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