John Whaite served up tasty pulled pork with pineapple, spicy sprout coleslaw and sweet potato mash on Steph’s Packed Lunch.

The ingredients for the pork and brine: 1 large pork shoulder joint, approx. 1.4kg, 1L pineapple juice, 4 tbsp sea salt flakes, 1 tbsp green peppercorns and 3 fresh bay leaves.

For the rub: 2 tbsp chipotle paste, 2 tbsp pineapple juice (reserved from the brine) and 1 tsp ground cumin.

For the chipotle sprout slaw: 200g Brussels sprouts, trimmed, 1 small red onion, 1 carrot, ¼ small red cabbage, 2 tbsp caster sugar, 50g soured cream, 50g mayonnaise, 2 tsp chipotle paste, Juice of ½ lime and Fine salt.

For the cheesy sweet potato mash: 1kg sweet potatoes, peeled and diced, 50g unsalted butter, 100g mature cheddar cheese, coarsely grated, Fine salt and Finely ground black pepper.

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.