Pulled Pork and Coleslaw
This is easy and so delicious. It can be served in a variety of ways but the most satisfying for us is in a bun. Biting into it gives me almost as much pleasure as biting into my first mince pie with brandy butter on December 1st. A knife and fork cannot be used as the pleasure is in the raw (but not actually raw) bite! (I apologise that my photos are not fantastic – working on it – for successful photos shoots look at my Afternoon Tea book!)
1 pork shoulder
Spice rub (you could use 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tbsp onion salt, 1 tsp cumin and 1 of coriander if you like)
1 x 284ml bottle of lager or cider (the ml measurement is not exact – add more or less that amount)
half a green cabbage, shredded using a mandolin or very sharp knife
1 large carrot, shredded
1 tbsp cider vinegar
70mls mild mustard,
3tbsp dark brown sugar
2 cloves garlic, grated
a sprinkle of Worcester sauce
1 tbsp cider vinegar.
- Put your shoulder of pork in a roasting dish or an earthenware pot. Sprinkle table salt liberally over the skin of the shoulder. Leave it for half an hour and you will find that moisture droplets form on top of the skin. Use a kitchen towel to absorb the moisture. This will help give your pork shoulder a crisp skin.
- Set the oven to about 200ºC and when it has reached temperature, put the shoulder in the oven.
- After about half an hour, the skin should be crispish and easy to remove.
- Remove the skin with rubber gloves on or a knife and lay it flat on a baking sheet. Return it to the oven for it to crisp up.
- Rub the spice rub into the skinless shoulder and pour in 1 small bottle of lager or cider.
- Cover the roasting tin or earthenware pot with foil or a lid and return it to the oven, turning the oven heat down to 150ºC. Don’t forget to check the skin which should be removed from the oven when it is crisp to touch. I break it up by bashing it with a rolling pin. You can have your homemade pork scratchings as a snack or as an accompaniment.
- Leave the shoulder in the oven for 4-6 hours, until the meat comes easily apart using two forks. You could also leave it in the oven overnight, at a slightly lower temperature. The size of your shoulder dictates how long it will take. For a small one, I would say 4 hours minumum time. This can be done in advance so if you are not sure, then do it the day before.
- Remove the shoulder from the oven and set it aside in foil to cool, so that moisture is retained. Put it in the fridge if you are doing this the day before.
- Take the pan it cooked in so that the flavour from the meat can be used in the sauce, and place it over a low/medium heat. Add the sauce ingredients and let is heat through for 5 mins. Set aside.
- When the shoulder has cooled enough to handle with your hands, use them to break up the meat.
- Mix together the mayonnaise and cider vinegar to taste and add the shredded vegetables.
- Put some meat in a bun and top it with bbq sauce and coleslaw. (We used brioche, while Olivia and had our gluten free bread)
- Make sure you bite into it either on your own or with close friends as you won’t want to be hurrying the experience!