Pulled pork and coleslaw baps

Step 1

Remove any netting or string from the pork shoulder. Lay the meat in a large, deep baking tray.

Step 2

Pour 200ml water into the tray so that it comes to around a third of the way up the meat. Season the pork well with salt, then cover tightly with foil or a lid.

Step 3

Place in the oven at 160°C (150°C fan/gas mark 3) for 3 hours, checking every hour to ensure plenty of liquid remains. Top up with more water if required.

Step 4

Remove from the oven, cover, and leave to rest for 30 minutes.

Step 5

For the coleslaw

Combine the shredded cabbage, grated carrot and sliced onion in a bowl. Add the mayonnaise and stir to mix. Taste and season as needed.

Step 6

For the pulled pork

Carefully tip the liquid from the roasting tray into a jug and skim off any excess fat. Remove the skin and as much of the top layer of fat as you can. You can keep the skin and bake it in a hot oven to make crackling if you like. Discard any other inedible pieces of gristle or fat.

Step 7

Shred the meat in the tray, using two forks to pull it apart.

Step 8

Add the barbecue sauce to the pork, along with as much of the cooking juices as you need to give the pork some extra moisture.

Step 9

To serve, cut the brioche rolls in half and spoon some of the cooked pork onto one half of the roll. Top with coleslaw and place the other half of the roll on top.