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John and Lisa's Weekend Kitchen

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

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.

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John and Lisa's Weekend Kitchen