Pulled Pork with Spicy Coleslaw

Slow-cooked pork shoulder rubbed with spices and served with a tangy cabbage and carrot coleslaw in soft white rolls.

Pork Meat Bbq Slow-Cooked Sandwich

Estimated Nutrition

Calories

1020.1

kcal / serving

6120.5 kcal total

Carbs

43.5g

per serving

260.8 g total

Fat

64.7g

per serving

388.4 g total

Protein

65.9g

per serving

395.2 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tablespoon

200

175

tablespoon

piece

to taste

Fruits

piece

Lime

juice only

GrainsCereals

piece

Soft White Rolls

Liquids

250

Cider

Meat

Pork Shoulder

raw

NutsSeeds

tablespoon

Chilli Flakes

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

clove

Garlic

sliced

OilsFats

tablespoon

Oil

for greasing

Vegetables

piece

Onion

finely sliced

0.5

piece

White Cabbage

finely chopped

piece

Carrot

grated

piece

Red Onion

finely sliced

piece

Red Chilli

seeds removed, finely chopped

Method

Preheat the oven to 170°C.

Oil a baking tray and place the pork shoulder on it.

Rub the pork with a mixture of chilli, mustard, salt, and pepper.

Pour vinegar and cider over the meat and scatter onions and garlic on top.

Cover with parchment and foil then roast for 3 hours.

Remove the covers and roast for one additional hour.

Shred the meat into small pieces using two forks.

Combine cabbage, carrots, red onions, chilli, mayonnaise, lime juice, and soy sauce in a bowl.

Serve the pork with coleslaw, white rolls, and barbecue sauce.