Recipe: Slow-cooked pulled pork

Rating: 4 stars based on 1122 reviews


  • For the pulled pork
  • oil, for greasing
  • 2kg/4lb 6½oz pork shoulder
  • 1 tbsp chilli flakes
  • 1 tbsp whole grain mustard
  • salt and freshly ground black pepper
  • 200ml/7¼fl oz white wine vinegar
  • 250ml/9fl oz cider
  • 3 onions, finely sliced
  • 6 cloves garlic, sliced
  • For the coleslaw
  • half white cabbage, finely chopped
  • 2 carrots, grated
  • 2 red onions, finely sliced
  • 1 red chilli, seeds removed, finely chopped
  • 175g/6oz mayonnaise
  • salt and freshly ground black pepper
  • 1 lime, juice only
  • 1 tbsp soy sauce
  • To serve - soft white bread rolls - Ready-made barbecue sauce


  • Preheat the oven to 170C/340F/Gas 3.
  • For the pulled pork, oil a baking tray and place the pork shoulder on top.
  • Mix together the chilli, mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.
  • Pour the vinegar and cider over, then scatter over the onion and garlic.
  • Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour.
  • 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
  • For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.
  • To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.
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