Pulled pork and home made coleslaw

Pulled pork and home made coleslaw J. Oliver style

Gluten free, diary free, wheat free and great for Sunday Lunch


-½ higher-welfare shoulder of pork, neck end with bone in (approximately 5kg)

-olive oil

-sea salt

-freshly ground black pepper

-2 heaped teaspoons smoked paprika, plus a little extra for sprinkling over

-1 handful fresh mint

-1-2 fresh red chillies

-6 tablespoons olive oil

-3 tablespoons red wine vinegar

For the collard greens and apple slaw:

-½ white cabbage, finely sliced

-1 red onion, peeled and coarsely grated

-3 carrots, peeled and coarsely grated

-2 big handfuls collard greens or spring cabbage, washed and spun dry

-3 crunchy apples, very finely sliced

-sea salt, freshly ground black pepper

-2 tablespoons mayonnaise (I used light mayo for this), made with free-range eggs

-extra virgin olive oil

-cayenne pepper

-4-5 tablespoons red wine vinegar


  • Preheat your oven to its highest temperature.
  • Score the pork skin about 1cm deep all over with a sharp knife.
  • Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place the pork in a roasting tray in the middle of the oven and immediately turn the temperature down to 160ºC/320ºF.
  • Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF and continue to cook for another 2 hours, or until you can pull the meat apart really easily.
  • Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.
  • To make the coleslaw, finely slice your veg and apples. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat.
  • Pick the mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of beautiful coleslaw. Finish the whole plate off with a little salt and a hit of paprika.

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