Carolina Pulled Pork with Apple Coleslaw

Featuring Newman’s Own® Carolina Style Rub for Pulled Pork

Serves: 6-8
Preparation time: 20 minutes
Cooking time: about 5 hours


2 kg joint boneless pork shoulder, rind removed
85 g Newman’s Own Carolina Style rub
100 ml boiling water

For the crunchy apple coleslaw:
2 eating apples, cored
2 tsp cider vinegar
2 carrots, peeled and coarsely grated

4 spring onions, thinly sliced
½ small red cabbage, thinly shredded
5 tablespoons light mayonnaise
5 tbsp natural yogurt
2 tbsp chopped fresh parsley

6-8 large white baps


1. Preheat the oven to 150°C (130°C fan), Gas Mark 2. Remove the rind from the pork and reserve to make crackling.

2. Rub the pork all over with the rub. Place in the bottom of a roasting tin and pour the water into the base of the tin and cover tightly with foil.

3. Cook low and slow, for about 5 hours or until tender, basting occasionally. Remove from the oven, cover with the foil and allow to rest for 30 minutes.

4. Whilst the pork is cooking, make the coleslaw, chop the apple into small pieces, place in a large bowl and pour over the cider vinegar, to prevent them going brown. Stir in all the remaining coleslaw ingredients and mix well.

5. To prepare the crackling, lay the scored pork rind in a shallow roasting tin and pour over boiling water. Leave for a few minutes, then pour off the water and pat dry with kitchen paper. Rub with a little oil and salt.

6. Increase the oven temperature to 200°C, Gas Mark 6 and cook the rind for about 30 minutes until crackled. Roughly chop into small pieces.

7. Shred the pork, using 2 forks, into chunky pieces. Fill the buns with the pork and coleslaw and serve with the crispy crackling.

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