Type of cooking:
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Preparation time: 1470 minutes
Cooking time: 240 minutes
Ingredients (for 4-5 people) :
For the bread rolls:Method: If you're making the bread rolls from scratch then place the bread mix into a food mixer or bowl if you're going old school. Add the water and yoghurt and mix together for 5 minutes to form a ball of dough.
-500g white bread mix
-160g Rachel’s low fat natural yogurt, warmed
-160ml water, warm
NB: If there isn’t time to make the bread rolls, you can buy ready made soft white bread rolls
For the pork:
-1kg pork shoulder
-2 ½ tbsp paprika
-1 tbsp dried oregano
-2 cloves garlic, crushed
-1 tbsp cayenne pepper
-½ tbsp dried thyme
-3 x 500ml bottles Cola
-2 tsp salt
For the coleslaw:
-A pinch of chilli flakes
-2 red onions, finely sliced
-Half white cabbage, finely chopped
-2 carrots, peeled and grated
-180g Rachel’s low fat natural yogurt
-Salt & pepper to season
-Juice of ½ lemon
Sprinkle your surface with flour and place the bread on top and leave for 5 minutes to rest. Stretch and knead for two minutes then mould into a ball and rest for a further 5 minutes.
Divide the dough into 10 pieces then shape and place onto a greased baking tray. Cover it with cling film or a damp cloth and leave in a warm place for 30-40 minutes or until the dough has risen to approximately double its size.
Once risen, uncover and bake in the oven pre-heated to 230C/ 450F/ Gas Mark 8, for 30 minutes until golden brown.
For the pork:
Now the slightly messy part. Mix together the garlic and spices and rub all over the pork shoulder.
Cover with aluminium foil or parchment paper and place in the fridge for 12-24 hours.
Once nicely cooled, take out the joint and place in a roasting tray and cover with 2 whole bottle of cola.
Now completely cover the joint with foil.Cook in a pre-heated oven 170C/340F/Gas Mark 3 for three hours. Every hour have a look in on the joint and if it looks at all dry, add more cola.
After three hours, remove foil and cook for at least another hour. Once the time has passed remove from the oven and leave to rest before ‘pulling’ the pork with a fork.
Now mix together your coleslaw and get building those sliders!