Autumn Evening

Ingredients:

For the pulled pork:

Oil, for greasing
2kg pork shoulder
1 tablespoons chilli flakes
1 tablespoon wholegrain mustard
200mlwhite wine vinegar
250ml cider
3 onions, thinly sliced
6 cloves garlic, thinly sliced
Salt and freshly ground black pepper

For the coleslaw:

Half white cabbage, finely chopped
2 carrots, grated
2 red onions, thinly sliced
1 red chilli, seeds removed, finely chopped
175g mayonnaise
1 lime (juice only)
1 tablespoon soy sauce

To serve:

8 soft white bread rolls
4 tablespoons ready-made barbecue sauce

Method:

1. Preheat the oven to 170 degrees Celsius.

2. For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli flakes, mustard, salt and pepper, then rub the mixture into the pork shoulder.

3. Pour the vinegar and cider over the pork shoulder, then scatter over the onion and garlic.

4. Cover with baking paper, then wrap in foil and roast for three hours. Remove the paper and foil, then roast for another hour.

5. Pull the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.

6. For the coleslaw, mix together all of the coleslaw ingredients in a separate bowl until well combined.

7. To serve, pile the pulled pork shoulder on a serving plate. Spoon the coleslaw either into a bun or next to it. Serve with soft white rolls and barbecue sauce to taste.