Phil's pulled pork and barbecue sauce

With a weekend jam-packed full of sport, it could be difficult to pry the family away from the box. So if a couple of days on the sofa are on the cards, Phil’s got a sharing dish that’s bound to be a hit with both adults and children - even if you’re cheering on different teams!

Serves: 6

Ingredients

1.5 kg shoulder of pork deboned and skinned2 glasses apple juice

For the rub

1 tbsp sweet paprika4 tsp soft light brown sugar1 tsp chilli powder1 tsp celery salt1 tsp dried garlic powder1 tsp English mustard powder1 tsp ground black pepper½ tsp sea

For the barbecue sauce

1 tbsp Dijon mustard½ tsp smoked paprika6 tbsp tomato ketchup4 tbsp fresh lemon juice4 tbsp teriyaki sauce4 tbsp dark muscovado sugar1 tsp Worcestershire sauce

Method

• Pre heat the oven to 200C gas 6

• Mix all the rub ingredients together well. Rub ¾ of the rub all over the pork shoulder and chill well for at least 1 hour or up to 24 hours.

• When ready into a baking tray and re-rub any mix over the joint

• Place in the oven for 20 minutes to start to brown. Once browned lightly remove the tray from the oven and turn it down to 180G gas 4.

• Bring the apple juice to the boil and pour around the joint and seal really well with foil

• Place back in the oven and cook for 2 hours 30 minutes or slightly longer, or until a fork passes through easily, do not overcook

• Meanwhile make the barbecue sauce by combining all the ingredients and heating gently for 10-15 minutes

• Once the pork is cooked remove and cool slightly. Add any juices to the bar b q sauce and ‘pull’ the meat apart into long strands.

• Place into a bowl dust well with the last ¼ of rub and mix well

• Add enough sauce to just coat the meat and serve in seeded buns

• Serve with coleslaw and more sauce

All in one coleslaw

Serves: 6

Ingredients

1 small clove garlic crushed very finely1 tbsp Dijon mustard2 tsp sugar4 tbsp red wine vinegar4 tbsp extra virgin olive oil2 tbsp sunflower oilSalt and freshly ground black pepperSugar½ small red cabbage, very finely sliced, on a mandolin is perfect1 red onion, very finely sliced1 medium carrot, finely sliced into matchsticks150g fresh spinach finely sliced500g cooked baby new potatoes, in small cubes, skin on

Method

• Place all the ingredients for the dressing into a bowl and really mix well. Season well with salt, pepper and sugar.

• Add to the all the vegetables and really mix well.

• Leave at room temperature for 1 hour before mixing and see the difference in the structure and colour. Just before serving gently warm through.