Ingredients:-

• 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
• 175g/6oz mayonnaise
• salt and freshly ground black pepper
• 1 lime, juice only
• 1 tbsp soy sauce
• To serve - soft white bread rolls - Ready-made barbecue sauce

Method:-

• 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.

• Posted from my android device using Joomla Admin Mobile!