BBQ pulled pork sandwich
Slow cook pork shoulder for four hours in the oven to tenderise then finish on a BBQ. Serve with a thick, tangy sauce
Classic coleslaw
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 10
Skip to ingredients
- 6 carrotspeeled
- 1 small white cabbage
- large pinch, golden caster sugar
- 3 tbsp cider vinegar
- 1 tbsp mustard(any you’ve got)
- 200g mayonnaise
- 1 red applecut into matchsticks (optional)
- 100g cheddargrated (optional)
Nutrition: Per serving
- kcal178
- fat15g
- saturates1g
- carbs7g
- sugars6g
- fibre3g
- protein1g
- salt0.2g
Method
step 1
Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
step 2
Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.
