Pulled pork with barbecue sauce and slaw

Recipe by Nigel Webster of Cut to the Smoke

Serves 6‑8

For the pulled pork:

Bone-in pork shoulder 3kg

Mild mustard 100g

Cut to the Smoke Smokey

BBQ Chilli seasoning 100g

Apple juice 25ml

Cider vinegar 25ml

For the barbecue sauce:

Olive oil 1 tbsp

Onion 1, peeled and finely chopped

Chopped tomatoes 400g

Garlic cloves 3, peeled and finely chopped

Brown sugar 85g

Malt vinegar 3 tbsp

Worcestershire sauce 2 tbsp

Tomato puree 1 tbsp

For the slaw:

Red cabbage ½, finely shredded

Pointed cabbage ½, finely shredded

Red onion 1, peeled and finely sliced

Carrots 2, peeled and grated

Brioche buns 6-8 cuttothesmoke.co.uk

1 For the pulled pork: preheat the barbecue or smoker to 130°C.

2 Cover the pork on all sides with the mustard, then the Smokey BBQ Chilli seasoning. Place the pork in the barbecue (with lid on) or smoker and cook for 8 hours.

3 Combine the apple juice and vinegar and place in a spritzer bottle. After 3 hours of cooking, spritz the pork with the vinegar mixture every hour until 8 hours have elapsed.

4 Remove the pork from the barbecue and wrap it tightly in tin foil. Return the pork to the barbecue and cook for a further 2 hours, until it has the feel of a melted pack of butter.

5 Remove the pork from the barbecue and leave to rest in the foil for 40 minutes.

6 For the barbecue sauce: heat the oil in a heavy-based pan and add the onion. Cook over a gentle heat for 4-5 minutes until the onion begins to soften.

7 Add the remaining ingredients, increase the temperature and bring the sauce to the boil. Simmer for 15-20 minutes until thick and silky.

8 Remove the sauce from the heat. Use a stick blender to blitz the sauce until smooth.

9 For the slaw: combine all the ingredients in a large bowl.

10 To serve: unwrap the pork and shred using two forks. Add a generous ladle of the barbecue sauce and stir through.

11 Serve the pulled pork in brioche buns with a spoonful of slaw and an extra dollop of barbecue sauce.