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Cajun Pulled Pork Recipe

This southern slow-cooked pork is sweet and smoky and served the traditional way in soft bread rolls with smoky coleslaw

Serves 6


  • 1 tbsp chilli flakes
  • 1 tbsp wholegrain mustard
  • 1 tbsp thyme, finely chopped
  • 2kg pork shoulder, most of the outer fat removed
  • 250ml cider
  • 200ml white wine vinegar
  • 3 onions, finely sliced
  • 6 cloves garlic, finely sliced

For the coleslaw

  • ½ white cabbage, finely sliced
  • 2 carrots, grated
  • 2 red onions, sliced
  • 1 red chilli, finely chopped
  • 1 tbsp smoked chipotle chilli, finely chopped
  • 175g mayonnaise
  • Juice of 1 lime
  • 1 tbsp Worcestershire sauce

To serve

  • Pickles and soft bread rolls


1. 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.

2. Place the pork in a roasting tray, pour the cider and vinegar over the meat and scatter the onions and garlic on top.

3. Cover the pork with parchment paper then foil and roast for 3 hours.

4. Remove the foil and parchment from the pork and then roast uncovered for a further 1 hour.

5. Remove the meat from the oven and shred the meat into strips by pulling it apart with two forks.

6. To make the coleslaw, mix all the ingredients together in a bowl.

7. Serve the pulled pork in soft rolls with coleslaw and pickles.