Pulled pork rolls with a spiced sweetcorn coleslaw and cheat’s mayo

Friday 13 November at 9:34am

Pile this slow-cooked, melt-in-the-mouth pork onto soft brioche buns for the ultimate sandwich.

Serves 6-8

INGREDIENTS - PULLED PORK

1 shoulder of pork, bone in, skin on (approx. 2 - 2.5kg)

2-3 tsp smoked paprika

2-3 tsp ground cumin

2-3 tsp garlic salt

2-3 tsp ground coriander

2 tbsp soft brown sugar

Salt and pepper

50 - 75 ml cider vinegar

1 litre bottle of cola, or x3 cans

Brioche buns, to serve

Pickled onions, to serve

INGREDIENTS - COLESLAW

¼ green cabbage, shredded

1 large carrot, grated

1 red chilli, seeds in, diced

12 cherry tomatoes, quartered

1 tin of sweet corn

1 lemon, juiced

Salt & pepper

Handful of mint, chopped

Handful of coriander, chopped

Handful of basil, chopped

1 tablespoon of crème fraîche

INGREDIENTS - CHEAT’S MAYONNAISE

1 egg

1 tbsp mustard

Splash of tarragon vinegar, or any vinegar

100 ml olive oil

100 ml vegetable oil

1 red chilli, broken into 3 pieces

A good pinch of salt

Method

Preheat the oven to 150c.
Using a bread knife, score the pork shoulder in a criss-cross fashion at 1cm intervals. Place in an oven tray, skin side up.
Combine the sugar, spices and vinegar to form a paste and rub all over the meat.
Pour the cola around the outside of the pork and cover with a double layer of foil. Cook in the oven for a minimum of 4 hours, or until the meat falls off the bone.
Remove from the oven once the meat is soft and falling off the bone.
Leave to cool a little and then remove the skin. Chop the skin finely and leave to one side.
Shred the pork using two forks, discarding any fatty bits.
Place the pot back on the stove and reduce the remaining liquid to a syrup.
Place the pulled pork back into the pot and mix well. Mix the crispy skin back in and garnish with fresh mint if desired.
For the coleslaw, combine all of the vegetables in a bowl with the seasoning and lemon juice and leave to sit for 10 minutes until the mixture softens a little. Then stir in the crème fraîche and herbs.
For the mayo, place all of the ingredients in a jar and use a stick blender to whizz together until the mixture thickens.
Serve the pork in brioche buns, with the coleslaw, mayo and some and pickled onions if desired.