Slow Cooker Pulled Pork Jackets With Sweetcorn Slaw
A cover-and-cook comfort recipe that has very little prep, feels indulgent, and is completely versatile, too. This pork shoulder joint will make a big batch, so cook the whole thing then freeze half for another day.
of your reference intake. Typical energy values per 100g: 477kj/114kcal
Cook: 20 Mins hands on time + 5-10 hrs hands off time (to suit your schedule)
Serves: 5
Ingredients
2 tbsp smoked paprika
85g tomato purée
4 tbsp cider vinegar, plus an extra 2 ½ tsp
2 tbsp runny honey, plus an extra ½ tsp
2kg pork shoulder joint, rind and excess fat removed
5 large baking potatoes
275g pack Asda Creamy & Crunchy Coleslaw Kit with Mayonnaise
326g tin Asda Sweetcorn in Water, drained
1 head Asda Tender & Crunchy Broccoli, cut into small florets
A handful of Asda British Grated Red Leicester Cheese (optional)
Method
Combine the paprika, purée, 4 tbsp vinegar and 2 tbsp honey in the base of a slow cooker. Season the pork shoulder all over with salt and pepper and add to the slow cooker, turning to cover it all over in the tomatoey mixture.
Cover and cook on low for 8–10 hrs or high for 5–6 hrs, until the pork is very tender (the meat should fall apart very easily with a fork).
When the pork is nearly ready, prick the potatoes a couple of times each with a fork then cook; in an air fryer for 40 mins at 200°C, or sandwiched between two sheets of baking paper in a microwave for 8 mins at full power then blasts at 2 mins until the potatoes are soft all the way though (they will probably take about 14–16 minutes in total).
Squeeze the mayonnaise sachet from the coleslaw kit into a mixing bowl and stir in the 2 ½ tsp cider vinegar and ½ tsp honey. Add the veg from the coleslaw kit and the drained sweetcorn, then combine.
Turn off the slow cooker and lift the pork into a roasting tin or baking dish. Use two forks to shred the meat into small pieces, discarding any fat that remains. To moisten the meat, stir 4–5 tbsp of the sauce in the slow cooker back through the shredded pork. Cover the dish with foil to keep warm.
Boil the broccoli florets for 3–4 mins in boiling water until tender.
To serve, split the jacket potatoes in half like a hotdog bun and fill with half of the pulled pork (cool and save the rest of the pork for another meal). Top the stuffed jackets with a little grated cheese, if you like, and serve with the sweetcorn slaw and broccoli.
Cook’s tip
Freeze the second half of the pork for up to 3 months, or keep in the fridge for 3 days. Microwave until piping hot or put back into the slow cooker and heat through for 45 mins–1 hr on high. Other meal ideas include:
Repeat recipe as above. Why not try using the Ranch coleslaw kit instead this time?
Divide the pork between burger buns with pickles and cheese slices.
Spoon over Mexican rice sachets and serve with corn cobs.
