Ingredients

• 1kg/2lb 4oz boneless pork shoulder
• 4 floury baps
• to serve
• 1 large onion
• finely chopped
• 8 garlic cloves
• roughly chopped
• 1½ tsp Tabasco
• ½ tsp coriander seeds
• 2 tbsp English mustard powder
• 2 tsp paprika
• 6 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 2 tbsp treacle
• 75g/2¾oz dark brown sugar
• sea salt
• 3 sweet potatoes
• cut into thin chips
• 1 tbsp vegetable oil
• 2 tsp Cajun seasoning
• a few fresh thyme sprigs
• 3 tbsp buttermilk
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 garlic clove
• finely chopped
• 3 carrots
• grated
• ½ head white cabbage
• finely shredded
• ½ head red cabbage
• finely shredded
• 6 spring onions
• thinly sliced
• salt and freshly ground black pepper

Directions

• To make the marinade
• put all the ingredients in a blender and blend until you have a smooth mixture.
• Put the pork in a large saucepan
• pour over the marinade and turn the meat until coated. Cover and marinade in the fridge for 2 hours
• or overnight if you have the time.
• Place the pan over a high heat
• add just enough water to cover the meat (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer
• cover with a lid and cook for 1½ hours
• or until the meat pulls apart easily with a fork. You will need to turn the pork during the cooking time.
• Meanwhile
• preheat the oven to 210C/190C Fan/Gas 6. Put the sweet potato in a large roasting tin
• drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes
• turning halfway
• until slightly charred on the edges.
• When the pork is cooked
• remove it from the sauce using a carving fork. Shred the meat
• then transfer to a plate
• cover with kitchen foil and set aside. Return the marinade to the heat and bring a steady simmer. Cook without a lid until reduced and thick.
• For the coleslaw
• put the buttermilk
• mayonnaise
• vinegar and garlic in a large bowl. Add the carrots
• cabbages and spring onions and toss until coated. Season with salt and pepper.
• Toast the buns
• slide in the pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw.