Orishirishi Pulled Pork Coleslaw and Bread rolls

The recipe name – Pulled Pork, Cole’s law and Bread rolls will get a Yoruba man saying ‘orishirishi!’ Lol... Growing up, when I walked into restaurants (the very few times I did)I would always think those with assorted mixtures on their plates were ermm…in a certain class. And my definition of ‘assorted’ would be anything I had not seen before (even if it was water)... now I know better and I can dish out recipes for one of such ‘assorted’ mixtures! Forget the ‘orishirishi ’ part, it’s actually Pulled Pork, Coleslaw and Bread rolls.

Servings: 6 or more
Prep time: 30minutes
Cook time: 4 hours

REQUIREMENTS: (For the pulled pork)

• Oil (for greasing)
• Pork shoulder 2kg/4lb 6½oz
• Mustard (whole grain) 1 tbsp
• Salt
• Black pepper (freshly ground)
• Chili flakes 1 tbsp
• Onions 3 (finely sliced)
• Garlic 6 cloves (sliced)
• Cider 250ml/9fl oz
• White wine vinegar 200ml/7¼fl oz

REQUIREMENTS: (For the coleslaw)

• White cabbage, half (finely chopped)
• Carrots 2 (grated)
• Red onions 2 (finely sliced)
• Red chili 1, (seeds removed, finely chopped)
• Lime 1 (juice only)
• Mayonnaise 175g/6oz
• Soy sauce 1tbsp
• Salt
• Black pepper (freshly ground)

To serve:

• Soft Bread rolls
• Ready-made barbecue sauce

What you do

• Preheat oven to 170C/340F
• For the pulled pork, oil a baking tray and place the pork shoulder on top. Mix together the chili, mustard and salt and freshly ground black pepper, then rub the mixture into the pork shoulder.
• Pour the vinegar and cider over, and then scatter over the onion and garlic.
• Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, and then roast for another hour.
• Pull the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.
• For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined.
• To serve, pile the pulled pork shoulder on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste.

Tip: Pile this slow-cooked, melt-in-the-mouth pork onto bread rolls for the ultimate sandwich! Have a wonderful hang-out!
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