What you will need

  • 1-2kg pork shoulder

  • 100ml BBQ sauce

  • 200ml chicken stock

  • 30g Tex rub

  • 1/2 red cabbage, sliced

  • 2 carrots, grated

  • 1 onion, sliced

  • 1 tbsp mayo

  • 1 tbsp red wine vinegar

  • Juice of one lime

  • pinch salt

  • pinch pepper

  • 4 brioche buns

Method

  1. Coat the pork shoulder in Tex rub on both sides
  2. In an oven proof pot add the BBQ sauce, chicken stock and apple cider vinegar then nestle in the pork
  3. Put in the oven at 165 degrees/ gas mark 3 for 4 hours
  4. Meanwhile, add the red cabbage to a bowl with salt and leave for 5 minutes before adding in the carrots, onions, mayo, lime juice, red wine vinegar and pepper, mix well
  5. Once the pork is done, remove from the oven and let sit for 3-4 mins before shredding, toast your buns in the meantime
  6. Shred the pork and mix in with the sauce then serve on buns with the slaw
  7. Serve on their own or with chips or salad
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