Prep time:

Cooking time: 8 hours

Total time:

Serves: 10

For the Rub for Shoulder

1tsp Sweet paprika

4tsp Dark Muscovado sugar

½tsp Crystal salt (ground)

For the Slaw

¼ Medium white cabbage, finely sliced

¼ Medium red cabbage, finely sliced

2 Medium carrots, grated

1tbsp Mayonnaise

½tbsp Salad cream

½tbsp Worcestershire sauce

To Cook

Apple juice or cider

brioche buns

Use good quality meat for this easy pulled pork recipe. Absolutely delicious served with this amazing coleslaw.

  1. Cover the shoulder in the rub and place in a pot, rind up, with a well fitting lid. Add an inch of apple juice or cider to the pot. Cook in the oven at 140°C for 8 hours. Remove from oven and let cool.
  2. Once cooled remove the pork from the bones and any un-rendered fat.
  3. Pour the cooking liquor into a glass bowl/jug and refrigerate for a couple of hours to solidify the orange fat. Once solid, spoon off the fat so that just the dark cooking liquid remains.
  4. When ready to serve the pulled pork, heat the cooking jus and pour over the pork. Cover with foil or a lid and place in an oven at 180°C for 10mins.
  5. Mix together the mayonnaise, salad cream and Worcestershire sauce and combine with the veg.
  6. To serve, lightly toast a brioche bun and pile with pulled pork and slaw.

  • words:
  • pictures: David Merewether
  • location: To find out more about Sissinghurst Pigs, and to order their meat, visit
  • styling: Lucy Fleming

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