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½ higher-welfare pork shoulder , neck end with bone in (5kg)
2 heaped teaspoons smoked paprika , plus extra for sprinkling
½ a bunch of fresh mint
1-2 fresh red chillies
6 tablespoons olive oil
3 tablespoons red wine vinegar
COLLARD GREENS & APPLE SLAW
½ a white cabbage
1 red onion
2 big handfuls collard greens or spring cabbage
3 crunchy eating apples
2 tablespoons free-range mayonnaise
extra virgin olive oil
4-5 tablespoons red wine vinegar
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Preheat the oven to full whack.
Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with sea salt, black pepper and the paprika.
Rub the flavours all over the skin, then place your pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF/gas 3.
Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
To make the coleslaw, finely slice all the veg (peeling and trimming first, if necessary) or use a food processor or box grater, then very finely slice the apples. Put them into a large bowl and season with a pinch of salt and pepper.
Add the mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Taste and season to perfection.
Pick the mint leaves and finely chop them on a large board. Deseed and finely chop the chilli. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to the tray of pulled pork and mix it all together.
Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.