– 1 onion (diced) – 3 cloves of garlic – 1 red chilli – 1 tsp fennel seeds – 45g dark brown sugar – 40ml dark soy sauce – 400ml tomato ketchup
For the coleslaw:
– 1 carrot (grated) – 1/2 red cabbage (sliced) – 1 red onion (sliced) – Small handful of coriander – 5 tbsp mayonnaise – 1 tsp white wine vinegar – 1 tsp smoked paprika – t tsp English mustard – Salt and pepper
First, combine all the dried herbs and spices and rub all over the pork. Place in a roasting tray.
Pour in the apple juice, cover with foil and roast at 160 degrees celsius for 4 hours.
Once the pork is really tender, remove from the oven and shred it using two forks.
For the barbecue sauce, fry the onion, garlic, chilli, fennel seeds and sugar in oil.
Add the ketchup and soy sauce, then season with salt and pepper. Cook for 10-15 minutes.
Blend the sauce.
Mix in a bowl with the pulled pork.
For the slaw, mix together the sliced red onion, cabbage and grated carrot.
For the spiced mayo, mix together the mayonnaise, vinegar, mustard and paprika.