Recipe from www.jamieoliver.com/recipes

Jamie says, “A Southern US classic, teamed with my fresher take on the traditional coleslaw recipe.”

Serves 10-12

Ingredients
Pork
1/2 shoulder of pork, neck end with bone left in (approx 5 kg)
olive oil
sea salt
freshly ground black pepper
2 heaped tsp smoked paprika, plus a little to sprinkle over
1 handful fresh mint
1-2 fresh red chillies
6 tbsp olive oil
3 tbsp red wine vinegar

Apple Slaw
1/2 white cabbage, finely sliced
1 red onion, peeled and grated
2 big handfuls collard greens, spring
cabbage or kale, washed and spun dry
3 crunchy apples, very finely sliced
sea salt
freshly ground black pepper
2 tbsp mayonnaise, freshly made
extra virgin olive oil
cayenne pepper
4-5 tbsp red wine vinegar

Method
Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a
sharp knife. Drizzle a little olive oil over the pork and season generously with salt,
pepper and paprika. Rub the flavours all over the skin, then place your pork in a
roasting tray in the middle of the oven and immediately turn the temperature down to
160oC/320oF. Cook for about 4 hours, basting occasionally with the juices from the tray,
then turn the oven down to 150oC/300oF and continue to cook for another 2 hours, or
until you can pull the meat apart really easily.

Remove the crackling and put it to one side, then remove any fat from the tray. Pull all the pork apart, discarding any bones and fat as you go, and use 2 forks to break the meat into small- and medium-sized pieces. Cover with foil until needed.

To make your coleslaw, finely slice your veg and apples or use a food processor or
box grater. Put them into a large bowl and season with a pinch of salt and pepper.
Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red
wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Have
a taste; it should be fresh and lovely, so season and put it to one side while you dress
your meat.

Pick your mint leaves and finely chop them on a large board. Deseed and finely chop
your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar
all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled
pork and mix it all together.

Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw.

Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.