‘Orishirishi’ – Pulled Pork, Coleslaw and Bread rolls Recipe

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

Ingredients: (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

Ingredients: (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

Preparation:Preheat oven to 170C/340F/Gas 3.

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!