["Pulled Pork With Neeps & Tatties Coleslaw | Recipes

Ingredients
Method

Ingredients

- 1 tsp Smoked paprika
- 400 g savoy cabbage
- 2 tsp Dijon mustard
- 1 Tbs Brown sugar
- 2 Tbs whisky ((optional))
- 300 g Turnip (peeled)
- 1 Sweet potato (peeled)
- 1 Onion (halved)
- 2 Tbs Worcester sauce
- 1 tsp mustard powder
- 7 Tbs Cider vinegar
- 200 g Tomato ketchup
- 1 Red onion (finely chopped)
- 600 mls Irn Bru
- 1.5 Kg Pork shoulder
- 1 Tbs Sunflower oil
- 1 Handful Fresh parsley (chopped)

Method

1

Preheat the oven to 150C/130C Fan/Gas 2.

2

Mix the paprika, 1tsp mustard powder and half the oil and rub over the meat (not the rind). Put the joint in a roasting tin or casserole dish, skin-side up.

3

Pour half the Irn-Bru into the tin (not over the pork). Cover with a lid or foil, sealing it tightly over the edges, leaving enough room around the joint for the air to circulate. Roast for 3-4 hrs until tender.

4

Carefully remove the foil or lid. Turn the oven up to 220C/200C Fan/Gas 7 and return the pork to the oven, uncovered. Cook for 20-25 mins to crisp the rind.

5

While the pork cooks, heat the remaining oil in a pan, add the onion and fry for 5 mins until soft. Add the ketchup, 5tbsp of the vinegar, Worcestershire sauce, remaining Irn-Bru and mustard powder. Simmer, uncovered, for 30 mins, stirring often, until the BBQ sauce is glossy.

6

Shred the cabbage, onion, sweet potato and turnip in a food processor (or thinly slice the cabbage and onion, and coarsely grate the sweet potato and turnip). In a large bowl, whisk the remaining 2tbsp vinegar, whisky, if using, sugar and mustards. Add the shredded veg and parsley and mix to coat thoroughly. Set aside to marinate for 1 hr.

7

Remove the pork from the oven and put on a plate. Remove the crisp skin, chop into bite-sized chunks and set aside.

8

Allow the meat to cool for 10 mins then scrape off any excess fat. Use 2 forks to shred the pork.

9

Pour the cooking liquor into a pan and heat to reduce by half. Stir in the BBQ sauce and mix with the pork. Serve with the crackling and coleslaw.

Comments & Ratings

More Irn Bru recipes

	1 tsp	Smoked Paprika
	400 g	Savoy Cabbage
	2 tsp	Dijon Mustard
	1 Tbs	Brown Sugar
	2 Tbs	Whisky ((optional))
	300 g	Turnip (peeled)
	1	Sweet Potato (peeled)
	1	Onion (halved)
	2 Tbs	Worcester Sauce
	1 tsp	Mustard Powder
	7 Tbs	Cider Vinegar
	200 g	Tomato Ketchup
	1	Red Onion (finely chopped)
	600 mls	Irn Bru
	1.5 Kg	Pork Shoulder
	1 Tbs	Sunflower Oil
	1 Handful	Fresh Parsley (chopped)

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Pulled pork with neeps & tatties coleslaw

Ingredients

Method

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Comments & Ratings