Ingredients

• oil
• for greasing
• 2kg/4lb 6½oz pork shoulder
• 1 tbsp chilli flakes
• 1 tbsp wholegrain mustard
• 200ml/7¼fl oz white wine vinegar
• 250ml/9fl oz cider
• 3 onions
• thinly sliced
• 6 cloves garlic
• thinly sliced
• salt and freshly ground black pepper
• half white cabbage
• finely chopped
• 2 carrots
• grated
• 2 red onions
• thinly sliced
• 1 red chilli
• seeds removed
• finely chopped
• 175g/6oz mayonnaise
• 1 lime
• juice only
• 1 tbsp soy sauce
• 8 soft white bread rolls
• 4 tbsp ready-made barbecue sauce

Directions

• Preheat the oven to 170C/150C Fan/Gas 3.
• 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.
• Pour the vinegar and cider over
• then scatter over the onion and garlic.
• Cover with baking paper
• then wrap in foil and roast for 3 hours. Remove the paper and foil
• then roast for another 1 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.