Pulled pork and coleslaw is a favourite and although it may take a few hours to make, you'll sure love eating it when its done!
- Preheat oven to gas 2, 150°C, fan 130°C. Rub the roast with 2 tbsp of the olive oil. Heat a non-stick pan until very hot. Sear it on all sides and then place in a baking tin. Sprinkle and rub with the paprika, mustard powder, garlic and onion salt and some pepper. Pour in the stock, cover and cook for 4 hours, and then remove. The meat should fall apart and if it hasn’t give it another 20 minutes until it releases. Flake the meat apart with two forks.
- In a medium mixing bowl, add the mayonnaise, cider vinegar, mustard and poppy seeds, tabasco and salt and pepper. Add the cabbage and onions and mix together.
- When ready to serve, scoop the meat into the rolls with a dollop of the coleslaw on top.
Cook's tip: A slow cooker is perfect to cook the meat but do brown first in a frying pan before slow roasting.
See more Pork recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.