Irn-Bru pulled pork with neeps & tatties coleslaw

The famous Scottish soft drink adds sweet and fruity flavour to this favourite dish

, 22 January 2018

(49 votes)

Irn-Bru pulled pork with neeps & tatties coleslaw
  • Prep: 15 Mins
    Cook: 5 Hours 10 Mins

  • Serves: 16

  • Price: 55p per serving

Nutritional Info
Each 249g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 368kJ/88kcal.
  • 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.