Pulled Pork Shoulder Served with Coleslaw and Corn

Looking for something to impress your guests? Enjoy this pulled pork,  crunchy salad and sweetcorn main course.

Prep time: 60 minutes

Cook time: 360 minutes

Servings: 6 people


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.


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 pork shoulder

45ml chipotle sauce (optional)

For the Coleslaw

1/2 white cabbage, finely sliced

1/2 red cabbage, finely sliced

4 carrots, grated

1 red apple, cored, halved and finely sliced

45ml mayonnaise

10ml wholegrain mustard

15ml natural yogurt

pinch of salt

pinch ground black pepper

For the Chilli Butter Corn

2 red chillies, deseeded and finely chopped

100g salted butter, at room temperature

8-12 sweetcorn

30-45ml olive oil, for brushing