John Torode pulled pork buns and a zingy coleslaw recipe on John and Lisa’s Weekend Kitchen

John Torode and Lisa Faulkner served up tasty pulled pork buns with onions, mayo and a spicy, zingy and herby coleslaw on John and Lisa’s Weekend Kitchen.

The ingredients for the pulled pork are: 1 shoulder of pork, bone in, skin on (approx. 2 – 2.5kg), 2-3 tsp smoked paprika, 2-3 tsp ground cumin, 2-3 tsp garlic salt, 2-3 tsp ground coriander, 2 tbsp soft brown sugar, Salt and pepper, 50 – 75 ml cider vinegar, 1 litre bottle of cola, or x3 cans, Brioche buns, to serve and Pickled onions, to serve.

For the coleslaw: ¼ green cabbage, shredded, 1 large carrot, grated, 1 red chilli, seeds in, diced, 12 cherry tomatoes, quartered, 1 tin of sweet corn, 1 lemon, juiced, Salt & pepper, Handful of mint, chopped, Handful of coriander, chopped, Handful of basil, chopped and 1 tablespoon of creme fraiche.

For the cheat’s mayonnaise: 1 egg, 1 tbsp mustard, Splash of tarragon vinegar, or any vinegar, 100 ml olive oil, 100 ml vegetable oil, 1 red chilli, broken into 3 pieces and A good pinch of salt.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.