Pulled pork buns & tangy slaw

Takes 4hr 35min plus marinating & resting Makes 12

INGREDIENTS

FOR THE SPICE RUB

● 1TBSP BROWN SUGAR ● 1TBSP SWEET SMOKED PAPRIKA ● 1TSP CAYENNE PEPPER ● 1TSP ALLSPICE ● 1TBSP GROUND BLACK PEPPER ● 1TBSP SALT FOR PORK BUNS ● 2KG BONELESS PORK SHOULDER, RIND AND FAT REMOVED ● 4TBSP OIL ● 2TBSP AMERICAN MUSTARD ● 2 ONIONS, SLICED ● 200ML CIDER VINEGAR ● 200ML APPLE JUICE ● 12 SOFT WHITE BUNS FOR THE SLAW ● ZEST AND JUICE 2 LIMES ● 2TSP CASTER SUGAR ● 1TBSP TOMATO PURÉE ● FEW DROPS OF TABASCO ● 2TBSP BARBECUE SAUCE ● 3TBSP MAYONNAISE ● ½ RED CABBAGE, SHREDDED ● ½ WHITE CABBAGE, SHREDDED ● 1 RED ONION, SLICED ● 2 CARROTS, GRATED ● BUNCH OF CORIANDER, CHOPPED ● BARBECUE SAUCE, TO SERVE

1 Mix ingredients for spice rub. Cut into pork sides so it opens out flat like a book, with a similar thickness all along. Rub with 2tbsp oil and the mustard, massage in spice rub. Chill overnight.

2 Heat remaining oil in a frying pan and brown meat on all sides or cook over a hot barbecue until charred.

3 Put sliced onion in a large roasting tin lined with baking paper, sit pork on top. Pour over vinegar and apple juice. Cover with parchment, wrap in foil and slow roast on the barbecue for 3-4hr until tender. Once cooked, rest for 1hr.

4 Strain pork juices into a jug, skimming off fat. Shred pork with two forks and spread in the tin. Drizzle with ½ the juices and return to the oven for 15min.

5 To make the slaw, whisk together lime zest, juice and caster sugar. Add tomato purée, Tabasco, barbecue sauce and mayonnaise, and mix until combined.

In a large bowl, combine prepared vegetables and pour over dressing, tossing to coat evenly. Chill.

6 Serve pork in buns with chilled slaw and barbecue sauce on the side.