Deep South Pulled Pork with Coleslaw and Sweet Potato Fries

Step 01

Blend all the marinade ingredients in a blender until smooth. Put the pork in a large saucepan, pour over the marinade and turn to coat then cover and marinate in the fridge for at least 2 hours or overnight.

Step 02

Add just enough water to cover the pork and bring to the boil. Reduce to a steady simmer, cover and cook for 1½-2 hours until the pork pulls apart easily with a fork, turning once or twice.

Step 03

Meanwhile roast the sweet potato chips with the oil, Cajun seasoning and thyme at 200C/180C Fan/Gas 6 for 35-40 minutes until slightly charred at the edges.

Step 04

Lift the pork out and shred using two forks. Return the marinade to the heat and simmer until reduced and thick then spoon over the pork.

Step 05

For the coleslaw, mix the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions, toss to coat and season with salt and pepper.

Step 06

Toast the rolls and pile in the pulled pork with the sauce spooned over. Serve with the sweet potato fries and coleslaw.