Pulled Pork and Pineapple Slaw

Tender, sweet and sticky pork meat and a fresh and crunchy, zingy slaw are a match made in heaven. If you don’t want to turn the oven on, you could use shredded ham hock instead of the pulled pork, in which case mix 3tbsp barbecue sauce with the pineapple juice at step 3.

Hands-on time 25min. Cooking time about 45min. Serves 4  376g pack The Jolly Hog Barbecue Pulled Pork, or similar, see intro  1tbsp wholegrain mustard  2tbsp cider vinegar

 ½tbsp vegetable oil

 2tbsp runny honey

 175g tinned pineapple in juice (drained weight), plus 4tbsp juice from the tin

 1 small red cabbage (about 700g), quartered, cored and finely shredded  ½ red onion, finely sliced

 2 large carrots, peeled and coarsely grated

 Large handful coriander leaves, roughly torn  50g salted peanuts, roughly chopped

1 Cook the pork fully according to pack instructions (including shredding, adding any sauce, and returning to the oven). Meanwhile, in a large, shallow serving bowl, whisk the mustard, vinegar, oil and 1tbsp each of the honey and pineapple juice. Add the red cabbage and onion and toss to mix. Set aside until needed.

2 When the pork is ready, if there are any juices in the baking tray it was cooked in, strain through a sieve set over a small pan. Put pork on a board and using 2 forks, shred (if needed) into rough chunks. Return the shredded meat to the baking tray and preheat grill to high (see GH TIP).

3 Grill for 7-10min, stirring halfway through, until crisp and caramelised in places (watch it carefully to make sure it doesn’t burn). Meanwhile, to the small juice pan (or a small empty pan), add the remaining 3tbsp pineapple juice, 1tbsp honey and some seasoning. Bubble over high heat until reduced and syrupy. Add the reduced sauce to the grilled pork and mix to coat.

4 Roughly chop the pineapple and add to the cabbage bowl with the carrots and most of the coriander and peanuts. Mix to combine and check seasoning. Top with the pork and scatter over remaining coriander and peanuts. Serve.

PER SERVING 429cals, 25g protein, 19g fat (5g saturates), 34g carbs (32g total sugars), 11g fibre n