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
Cook: 5 Hours 25 Mins
Serves: 16
Price: 55p per serving
Nutritional Information
Each 249g serving contains
Energy
916kj
219kcal
916kj
219kcal
11%
Fat
5.5g
5.5g
Med
8%
8%
Saturates
1.7g
1.7g
Med
9%
9%
Sugars
12.2g
12.2g
High
14%
14%
Salt
0.57g
0.57g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
368kj/88kcal
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.