Pulled pork with spicy coleslaw

Pulled pork with spicy coleslaw

Pile this slow-cooked, melt-in-the-mouth pork onto bread rolls for the ultimate sandwich.

Each serving provides 700 kcal, 63g protein, 43g carbohydrates (of which 15g sugars), 28g fat (of which 5g saturates), 7g fibre and 1.6g salt.


For the pulled pork

For the coleslaw

To serve


  1. Preheat the oven to 170C/150C Fan/Gas 3.

  2. For the pulled 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.

  3. Pour the vinegar and cider over, then scatter over the onion and garlic.

  4. Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour.

  5. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

  6. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.

  7. 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.