BBQ pulled pork buns with slaw

• Pork shoulder joint1 kg
• Barbecue sauce200 g
• Burger buns6 buns
• White cabbage½ cabbage
• Carrots150 g
• Natural yoghurt100 g
• Brown onions150 g

Also uses from the cupboard: table salt, ground black pepper, paprika, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 160°C (140°C fan). Rub the pork shoulder with 2 teaspoons of paprika, a teaspoon of sugar and a teaspoon of salt. Slice the onion into the bottom of a lidded ovenproof pot, sit the pork on top and add 200 ml of water.1 kg pork shoulder joint150 g brown onions
2. Cover and cook for 3 and a half hours, until the pork pulls apart easily with a fork.
3. Lift the pork onto a board and shred with two forks, discarding any large pieces of fat. Stir through the barbecue sauce and a few spoons of the cooking juices.200 g barbecue sauce
4. For the slaw, finely shred the cabbage, grate the carrot and mix with the yoghurt and a pinch of salt. Pile the pork into the buns with the slaw.6 buns½ cabbage150 g carrots100 g natural yoghurt

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