Simon Rimmer's southern slow-cooked pork is sweet and smoky and served the traditional way in soft bread rolls with smoky coleslaw
For the coleslaw
Preheat the oven to 170°C/gas mark 3. Mix the chilli flakes, mustard, thyme and some salt and pepper together, then rub into the pork.
Place the pork in a roasting tray, pour the cider and vinegar over the meat and scatter the onions and garlic on top.
Cover the pork with parchment paper then foil and roast for 3 hours.
Remove the foil and parchment from the pork and then roast uncovered for a further 1 hour.
Remove the meat from the oven and shred the meat into strips by pulling it apart with two forks.
To make the coleslaw, mix all the ingredients together in a bowl.
Serve the pulled pork in soft rolls with coleslaw and pickles.
The best chefs on TV and over 6,000 recipes