Pulled pork with spicy coleslaw recipe
 Pile this slow-cooked, melt-in-the-mouth pulled pork onto bread rolls for the ultimate sandwich. Each serving provides 700 kcal, 63g protein, 43g carbohydrates (of which 15g sugars), 28g fat (of which 5g saturates), 7g fibre and 1.6g salt. oil, for greasing2kg/4lb 6½oz pork shoulder1 tbsp chilli flakes1 tbsp wholegrain mustard200ml/7¼fl oz white wine vinegar250ml/9fl oz cider3 onions, thinly sliced6 cloves garlic, thinly slicedsalt and freshly ground black pepper oil, for greasing 2kg/4lb 6½oz pork shoulder 1 tbsp chilli flakes 1 tbsp wholegrain mustard 200ml/7¼fl oz white wine vinegar 250ml/9fl oz cider 3 onions, thinly sliced 6 cloves garlic, thinly sliced salt and freshly ground black pepper half white cabbage, finely chopped2 carrots, grated2 red onions, thinly sliced 1 red chilli, seeds removed, finely chopped175g/6oz mayonnaise1 lime, juice only1 tbsp soy sauce half white cabbage, finely chopped 2 carrots, grated 2 red onions, thinly sliced 1 red chilli, seeds removed, finely chopped 175g/6oz mayonnaise 1 lime, juice only 1 tbsp soy sauce 8 soft white bread rolls4 tbsp ready-made barbecue sauce 8 soft white bread rolls 4 tbsp ready-made barbecue sauce Method Preheat the oven to 170C/150C Fan/Gas 3.For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder.Pour the vinegar and cider over, then scatter over the onion and garlic.Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 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 pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder. For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder. Pour the vinegar and cider over, then scatter over the onion and garlic. Pour the vinegar and cider over, then scatter over the onion and garlic. Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour. Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. '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. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. Recipe tips Any leftover pulled pork is great in tacos and burritos.