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Total Time:
4 hrs 35 mins
- 1 kg (31⁄2lb) piece of pork shoulder
- 200 ml (7fl oz) dry cider
- 2tbsp apple sauce
For the cornbread
- 200 g (7oz) plain flour
- 200 g quick-cook polenta
- 1 tsp. caster sugar
- 1 tsp. bicarbonate of soda
- 1 Tbsp. chopped chives
- 2 medium eggs
- 350 ml buttermilk
- 25g (1oz) finely grated Parmesan
For the apple coleslaw
- 1 small white cabbage, finely sliced
- 2 green apples, cut into matchsticks
- 2 carrots, cut into matchsticks
- 4 Tbsp. mayonnaise
- 2 Tbsp. Greek yogurt
- lemon
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Place pork shoulder in a roasting pan that just fits, pour over cider, season well and cover with foil. Roast for 3hr, carefully remove foil and roast for another hour.
- Step 2
When pork has 40min left in the oven, make cornbread. Line a 900g (2lb) loaf tin with greaseproof paper. In a large bowl, mix flour, polenta, caster sugar, bicarbonate of soda, chives and 1tsp salt. In a separate bowl mix eggs and buttermilk. Stir wet ingredients into dry ones until just combined. Pour into tin, level surface and top with Parmesan. Bake for 35-40min until golden and firm to the touch. Leave to cool in tin for 10min before removing, then serve in slices.
- Step 3
While the cornbread and pork are cooking, assemble the coleslaw. In a serving bowl, mix together all the ingredients and season to taste.
- Step 4
Remove the pork from the oven and rest for at least 15min. Once rested, use two forks to pull the meat apart, shredding it into small pieces. Stir through apple sauce and serve with cornbread and coleslaw.
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Cooking tip
Make the coleslaw up to
4hr ahead, cover and chill. Cook the pork up to a day ahead, but don't shred. Reheat for 1hr in an oven preheated to 180°C (160°C fan) mark 4, in a roasting tin with 100ml (31⁄2fl oz) cider and covered with foil. Complete recipe to serve.
Per Serving:
- Calories: 772
- Fibre: 6 g
- Total carbs: 63 g
- Sugars: 16 g
- Total fat: 25 g
- Saturated fat: 7 g
- Protein: 69 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
