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.
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 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
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.