Just done this for tea tonight only used 1kg of pork shoulder so halved all the stuff apart from the chilli flakes and mustard as I love heat
Also I dropped the time for cooking at the end didn't see much point in cooking for an hour with no cover on as it would just dry out gave it 20 mins
fucking well nice - was on Sunday Brunch on Ch4 last year some time
Ingredients
- 1 tbsp chilli flakes
- 1 tbsp wholegrain mustard
- 1 tbsp thyme, finely chopped
- 2kg pork shoulder, most of the outer fat removed
- 250ml cider
- 200ml white wine vinegar
- 3 onions, finely sliced
- 6 cloves garlic, finely sliced
For the coleslaw
- ½ white cabbage, finely sliced
- 2 carrots, grated
- 2 red onions, sliced
- 1 red chilli, finely chopped
- 1 tbsp smoked chipotle chilli, finely chopped
- 175g mayonnaise
- Juice of 1 lime
- 1 tbsp Worcestershire sauce
To serve
- Pickles and soft bread rolls
Method
- Preheat the oven to 170°C/gas mark 3. Mix the chilli flakes, mustard, thyme and some salt and pepper together, then rub into the pork.
- Place the pork in a roasting tray, pour the cider and vinegar over the meat and scatter the onions and garlic on top.
- Cover the pork with parchment paper then foil and roast for 3 hours.
- Remove the foil and parchment from the pork and then roast uncovered for a further 1 hour.
- Remove the meat from the oven and shred the meat into strips by pulling it apart with two forks.
- To make the coleslaw, mix all the ingredients together in a bowl.
- Serve the pulled pork in soft rolls with coleslaw and pickles
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