Sunday 21st June is Father's Day and marks the perfect time for families to come together over a great meal to say cheers to a top Dad. Whether they're the family taxi driver, chef or handy man creating a delicious meal is a fantastic way to say thank you.
Carolina Pulled Pork With Apple Coleslaw
- Serves: 6-8
- Preparation time: 20 minutes
- Cooking time: about 5 hours
Ingredients:
- 2 kg joint boneless pork shoulder, rind removed
- 85 g Newman's Own Carolina Style Rub
- 100 ml boiling water
- 6-8 large white baps
For the crunchy apple coleslaw:
- 2 eating apples, cored
- 2 tsp cider vinegar
- 2 carrots, peeled and coarsely grated
- 4 spring onions, thinly sliced
- ½ small red cabbage, thinly shredded
- 5 tablespoons light mayonnaise
- 5 tbsp natural yogurt
- 2 tbsp chopped fresh parsley
Method:
- Preheat the oven to 150°C (130°C fan), Gas Mark 2. Remove the rind from the pork and reserve to make crackling
- Rub the pork all over with the rub. Place in the bottom of a roasting tin and pour the water into the base of the tin and cover tightly with foil
- Cook low and slow, for about 5 hours or until tender, basting occasionally. Remove from the oven, cover with the foil and allow to rest for 30 minutes
- Whilst the pork is cooking, make the coleslaw, chop the apple into small pieces, place in a large bowl and pour over the cider vinegar, to prevent them going brown. Stir in all the remaining coleslaw ingredients and mix well
- To prepare the crackling, lay the scored pork rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper. Rub with a little oil and salt
- Increase the oven temperature to 200°C, Gas Mark 6 and cook the rind for about 30 minutes until crackled. Roughly chop into small pieces
- Shred the pork, using 2 forks, into chunky pieces. Fill the buns with the pork and coleslaw and serve with the crispy crackling
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