News, Culture & Society

Slow-cooked pulled pork and coleslaw with cornichons 

I first tasted this at the airport while my flight from Denmark to London was delayed. I was tired after three days of filming, longing to go home to my kids, and starving! Pulled pork baguette to the rescue. The following day I went straight to the butcher, purchased a pork shoulder and started experimenting with my own version.



2kg-3kg pork shoulder

2 tbsp sea salt

4 large cloves of garlic, thinly sliced

100ml olive oil

1 tbsp Dijon mustard

1 tbsp honey

100ml apple cider vinegar


½ small red cabbage, very thinly sliced

½ small white cabbage, very thinly sliced

½ stick of celery, finely chopped

2 carrots, cut into very thin julienne

8 cornichons, very thinly sliced

6 tbsp mayonnaise

1 tbsp apple cider vinegar

1 tsp mustard

1 tsp honey

1 tbsp white wine vinegar

1 tsp pink Himalayan salt or sea salt


6 burger buns

pink Himalayan salt or sea salt and freshly ground pepper

Preheat the oven to 250C/480F/gas mark 9. Place the pork in a roasting tin.

  • Make 1cm-long incisions all over the pork shoulder, then fill the holes with sea salt and garlic. Mix together the olive oil, mustard, honey and apple cider vinegar and smooth it over the pork shoulder.

  • Roast the pork in the oven for 30 minutes, then take it out and turn the oven temperature down to 180C/350F/gas mark 4. Wrap the pork in foil, place in a lidded casserole dish, and put it back into the oven to cook for 6 hours, opening the foil occasionally and spooning the cooking juices over the meat.
  • While the pork is cooking, prepare the slaw. Put all the chopped vegetables in a large mixing bowl. Mix the rest of the slaw ingredients together in a screwtop jar, shake well, then pour it over the slaw. Massage well with your hands so all the ingredients are mixed together.
  • Once cooked, shred the pork with a fork. To serve, put a spoonful of the shredded pork onto the bottom half of the burger bun and add a dollop of slaw on the top. Season with salt and pepper, top with the other half of the bun and tuck in.

From Cook Yourself Happy: The Danish Way by Caroline Fleming. Photographs by Lisa Linder. Published by Jacqui Small, £25. Follow Caroline on her Instagram @carolineflemingofficial 




Comments are closed.