Recipe Index

Ingredients

• 2 lb 3 oz (2 lb 4 oz) boneless pork shoulder
• 1 large onion, finely chopped
• 8 garlic cloves, roughly chopped
• 1 1/2 tsp hot pepper sauce
• 1/2 tsp coriander seeds, crushed
• 2 Tbsp English mustard powder
• 2 tsp paprika
• 6 Tbsp tomato ketchup
• 1 Tbsp Worcestershire sauce
• 2 Tbsp treacle
• (2 3/4 oz) dark brown sugar
• Sea salt and freshly ground black pepper
• 4 floury bread rolls, to serve
• 3 sweet potatoes, cut into thin chips
• 1 Tbsp vegetable oil
• 2 tsp Cajun seasoning
• A few fresh thyme sprigs
• 3 Tbsp buttermilk or plain yogurt
• 3 Tbsp mayonnaise
• 1 Tbsp apple cider vinegar
• 1 garlic clove, finely chopped, for the slaw
• 3 carrots, peeled and grated
• 1/2 head white cabbage, finely shredded
• 1/2 head red cabbage, finely shredded
• 6 spring onions, thinly sliced

Method

1. Mix the onion, garlic, hot pepper sauce, coriander seeds, mustard powder, paprika, ketchup, Worcestershire sauce, treacle, brown sugar, and a good pinch of salt into a sauce. Rub half over the pork, cover, and marinate in the fridge overnight, ideally 12 hours.
2. Heat the oven to 300°F. Put the pork and its marinade in a casserole with a lid, add a splash of water, cover, and cook for 3 1/2 to 4 hours until it pulls apart easily, basting occasionally.
3. Meanwhile toss the sweet potato chips with the oil, Cajun seasoning, thyme, and salt. Roast at 400°F for 30 to 35 minutes until crisp at the edges.
4. Make the slaw: whisk the buttermilk, mayonnaise, vinegar, and chopped garlic with salt and pepper. Toss with the carrots, cabbages, and spring onions and chill.
5. Lift the pork from its juices and shred it with two forks, discarding large pieces of fat. Simmer the remaining sauce and reserved marinade until slightly thickened and stir enough back through the pork to moisten it generously.
6. Pile the pulled pork into warm rolls and serve with the slaw and sweet potato chips.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data