Pulled Pork with Neeps & Tatties Coleslaw

DF

Slow-cooked pulled pork in a beautiful BBQ sauce, served with coleslaw! These smoky and sweet flavours are balanced perfectly and make a great warming dish for the wintertime.

by Good Living
Serves
12
Course
Main
Prep. Time
10 Mins
Cook Time
4 Hrs
  • Ingredients
  • Method

Ingredients

Method

1

Preheat the oven to 150C/130C Fan/Gas 2.

2

Mix the paprika, 1tsp mustard powder and half the oil and rub over the meat (not the rind). Put the joint in a roasting tin or casserole dish, skin-side up.

3

Pour half the Irn-Bru into the tin (not over the pork). Cover with a lid or foil, sealing it tightly over the edges, leaving enough room around the joint for the air to circulate. Roast for 3-4 hrs until tender.

4

Carefully remove the foil or lid. Turn the oven up to 220C/200C Fan/Gas 7 and return the pork to the oven, uncovered. Cook for 20-25 mins to crisp the rind.

5

While the pork cooks, heat the remaining oil in a pan, add the onion and fry for 5 mins until soft. Add the ketchup, 5tbsp of the vinegar, Worcestershire sauce, remaining Irn-Bru and mustard powder. Simmer, uncovered, for 30 mins, stirring often, until the BBQ sauce is glossy.

6

Shred the cabbage, onion, sweet potato and turnip in a food processor (or thinly slice the cabbage and onion, and coarsely grate the sweet potato and turnip). In a large bowl, whisk the remaining 2tbsp vinegar, whisky, if using, sugar and mustards. Add the shredded veg and parsley and mix to coat thoroughly. Set aside to marinate for 1 hr.

7

Remove the pork from the oven and put on a plate. Remove the crisp skin, chop into bite-sized chunks and set aside.

8

Allow the meat to cool for 10 mins then scrape off any excess fat. Use 2 forks to shred the pork.

9

Pour the cooking liquor into a pan and heat to reduce by half. Stir in the BBQ sauce and mix with the pork. Serve with the crackling and coleslaw.

Comments & Ratings

to be the first to review this recipe below.

More Irn Bru recipes