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Pulled pork shoulder served with coleslaw and corn recipe

38 ratings

Pulled pork served with a crunchy salad and sweetcorn is especially great for late summer or autumn entertaining. And the leftovers make a hearty filling for a baguette, a great pizza topping or a hot potato salad. See method

Serves 4-6
45mins to prepare, plus 2-3hrs for marinating, 6hrs 25-35mins to cook, plus 15mins for resting
2090 calories / serving

Ingredients

For the pork

3 tbsp dark brown sugar
3tbsp flaked sea salt or 1.5tbsp table salt
1tbsp smoked paprika
1tbsp cayenne pepper
4.5kg (9lb) pork shoulder
45ml (3tbsp) chipotle sauce (optional)

For the coleslaw

1/2 white cabbage, finely sliced
½ red cabbage, finely sliced
4 carrots, grated
1 red apple, cored, halved and finely sliced
45ml (3tbsp) mayonnaise
10ml (2tsp) wholegrain mustard
15ml (3tsp) natural yogurt
pinch of salt
pinch ground black pepper

For the chilli butter corn

2 red chillies, deseeded (optional) and finely chopped
100g salted butter, at room temperature
8-12 sweetcorn
30-45ml (2-3tbsp) olive oil, for brushing

Each serving contains

Energy
8690kj
2090kcal 104%
Fat
152g 217%
Saturates
51g 255%
Sugars
24g 27%
Salt
9.3g 155%

of the reference intake
Carbohydrate 39.8g Protein 143g Fibre 10g

Method

Combine the sugar, salt, paprika and cayenne pepper in a small bowl. Place the pork shoulder in a large non-metallic dish and rub the mixture all over the meat. Cover with clingfilm and leave in the fridge for 2‑3 hours. Remove the pork from the fridge to allow it to come up to room temperature (15 minutes). Preheat the oven to gas 7, 220°C, 200°C fan. Place the pork in a roasting tin. Roast the pork, uncovered, for 30 minutes, to seal and brown the meat.
Remove the joint from the oven and reduce the temperature to gas 2, 150°C, 130°C fan oven. Cover the meat with foil and seal it tightly around the edges of the tin. Return to the oven for 5 1/2 hours and baste every hour with the cooking juices to keep moist.
For the coleslaw, place the sliced white and red cabbage, grated carrots and sliced apple in a serving bowl. Combine the mayonnaise, mustard and yogurt in a small bowl, season and add to the serving bowl. Stir well to combine, cover with clingfilm and chill in the fridge until needed.
Place the butter in a small bowl and soften with a fork, mash in the chopped chillies and seasoning. Transfer to a ramekin or spread into a cylinder on a large piece of clingfilm and roll up and twist the ends to secure. Chill in the fridge. When the pork is cooked, remove the foil and cook for 15 more minutes at gas 7, 220°C, 200°C fan to crisp up the meat. With two forks, pull the meat apart completely into shreds.
Meanwhile, preheat the grill to high, brush the corn cobbettes lightly with the olive oil and grill for 10‑15 minutes, until golden, turning frequently. You can now either serve the pork straight away or add the chipotle sauce, if using, and crisp up the pulled meat under the hot grill for 5 minutes.
Serve the pork with the coleslaw, corn on the cob and chilli butter on the side. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.