Recipes
Recipes

Irn-Bru pulled pork with neeps & tatties coleslaw

The famous Scottish soft drink adds sweet and fruity flavour to this favourite dish

The famous Scottish soft drink adds sweet and fruity flavour to this favourite dish

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(65 votes)
Cooking Time

Cook: 5 Hours 25 Mins

Cooking Time

Serves: 16

Cooking Time

Price: 55p per serving

Nutritional Information

Each 249g serving contains

Energy
916kj
219kcal
11%
Fat
5.5g
Med
8%
Saturates
1.7g
Med
9%
Sugars
12.2g
High
14%
Salt
0.57g
Med
10%
of your reference intake.
Typical energy values per 100g:
368kJ/88kcal

Ingredients

1tsp Asda Smoked Paprika

1tsp Colman’s Mustard Powder, plus ½tsp for the barbecue sauce

1tbsp sunflower oil

Butcher’s Selection Boneless Pork Shoulder Joint (about 1.8kg)

600ml Irn-Bru

1 red onion, finely chopped

200g Asda Tomato Ketchup

7tbsp cider vinegar

2tbsp Worcestershire Sauce

400g Savoy cabbage or tenderheart, core removed

1 onion, halved

1 sweet potato, peeled

300g turnip, peeled

2tbsp whisky (optional)

1tbsp brown sugar

1tsp wholegrain mustard

1tsp Dijon mustard

Handful parsley, chopped

Method

1
Preheat the oven to 150C/130C Fan/Gas 2.
2
Mix the paprika, 1tsp mustard powder and half the oil and rub over the meat (not the rind). Put the joint in a roasting tin or casserole dish, skin-side up.
3
Pour half the Irn-Bru into the tin (not over the pork). Cover with a lid or foil, sealing it tightly over the edges, leaving enough room around the joint for the air to circulate. Roast for 3-4 hrs until tender.
4
Carefully remove the foil or lid. Turn the oven up to 220C/200C Fan/Gas 7 and return the pork to the oven, uncovered. Cook for 20-25 mins to crisp the rind.
5
While the pork cooks, heat the remaining oil in a pan, add the onion and fry for 5 mins until soft. Add the ketchup, 5tbsp of the vinegar, Worcestershire sauce, remaining Irn-Bru and mustard powder. Simmer, uncovered, for 30 mins, stirring often, until the BBQ sauce is glossy.
6
Shred the cabbage, onion, sweet potato and turnip in a food processor (or thinly slice the cabbage and onion, and coarsely grate the sweet potato and turnip). In a large bowl, whisk the remaining 2tbsp vinegar, whisky, if using, sugar and mustards. Add the shredded veg and parsley and mix to coat thoroughly. Set aside to marinate for 1 hr.
7
Remove the pork from the oven and put on a plate. Remove the crisp skin, chop into bite-sized chunks and set aside.
8
Allow the meat to cool for 10 mins then scrape off any excess fat. Use 2 forks to shred the pork.
9
Pour the cooking liquor into a pan and heat to reduce by half. Stir in the BBQ sauce and mix with the pork. Serve with the crackling and coleslaw.

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