PULLED PORK WITH SWEET BARBECUE SAUCE & SPICY COLESLAW

Serves 8

1tsp garlic salt

1tsp sugar

1tsp smoked paprika

2.5kg (5lb 8oz) shoulder of pork, rolled

150ml (5fl oz) white wine A few sprigs of thyme

2 garlic bulbs

4tbsp sweet barbecue sauce (from supermarkets)

For the coleslaw

1tbsp yellow mustard (a mild mustard, from supermarkets) 4tbsp mayonnaise ¼ red cabbage and ¼ white cabbage, cored and shredded 2 carrots, peeled and grated 5 spring onions, finely sliced Salt and freshly ground black pepper

To serve

8 brioche buns

Preheat the oven to 160°C/fan 140°C/gas 3. Line a roasting tray with a piece of foil large enough to fold over the pork.

To make a dry rub, mix the garlic salt with the sugar and smoked paprika in a bowl. Place the pork on the tray and rub the spice mix all over the meat. Pour in the white wine, scatter the thyme over and add the garlic bulbs, then fold the foil over the pork and cover tightly. Place in the oven and cook for around 4 hours until the meat is really tender.

Remove the meat from the oven and wrap it in the foil, then leave to rest for 10 minutes while you make the coleslaw. You’ll have lovely juices in the roasting tray, so stir in the barbecue sauce to taste and set aside.

For the coleslaw, mix together the mustard and mayonnaise in a large bowl. Stir in the shredded vegetables, season and set aside.

When the meat has rested, use a large knife and fork to pull it apart. Return the meat to the roasting tray and spoon the sticky juices over. Cut the brioche buns in half and lightly toast. To serve, spoon the pork on top of the 8 bun bases, add a large spoonful of coleslaw and top with the brioche lids.