Irn-Bru pulled pork with neeps & tatties coleslaw
- 1tsp Asda Smoked Paprika
- 1tsp Colman’s Mustard Powder, plus ½tsp for the barbecue sauce
- 1tbsp sunflower oil
- Butcher’s Selection Boneless Pork Shoulder Joint (about 1.8kg)
- 600ml Irn-Bru
- 1 red onion, finely chopped
- 200g Asda Tomato Ketchup
- 7tbsp cider vinegar
- 2tbsp Worcestershire Sauce
- 400g Savoy cabbage or tenderheart, core removed
- 1 onion, halved
- 1 sweet potato, peeled
- 300g turnip, peeled
- 2tbsp whisky (optional)
- 1tbsp brown sugar
- 1tsp wholegrain mustard
- 1tsp Dijon mustard
- Handful parsley, chopped
Preheat the oven to 150C/130C Fan/Gas 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.
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.
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.
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.
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.
Remove the pork from the oven and put on a plate. Remove the crisp skin, chop into bite-sized chunks and set aside.
Allow the meat to cool for 10 mins then scrape off any excess fat. Use 2 forks to shred the pork.
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.