COLESLAW BLEND RECIPES

Steps:

• To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.
• Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time.
• Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.
• Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.
• When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick.
• For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.
• Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw.

Steps:

• To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.
• Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time.
• Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.
• Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.
• When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick.
• For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.
• Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw.