Mix the ingredients of the dry rub together with 1 tbsp salt then spread all over the meat, making sure it’s well coated. Wrap in foil and chill for at least 4 hours, preferably overnight. Heat the oven to 160C/fan 140C/gas 3. Take the meat out the fridge to bring to room temperature. Heat the oil in a large non-stick frying pan, then fry the meat on all sides until browned. Put into a large, lidded casserole dish then cook for 3 1/2 hours, or until the meat is falling apart.
1 tbsp salt , 2 kg boneless pork shoulder
To make the coleslaw, soften the onion in the lemon juice for 10 minutes, then mix with the cabbage, carrot, celery and parsley. Mix the mayo, soured cream, sugar, vinegar, mustard, celery salt and lemon zest together then add to the cabbage mix and toss. Stir through most of the peanuts, leaving a few to sprinkle on top.
1 tbsp brown sugar , 2 tbsp mustard powder , lemon 3 slices, onion ½, finely sliced, red cabbage 400g, shredded, carrot 200g, grated, parsley a small bunch, chopped, mayonnaise 1 heaped tbsp, 2 tbsp soured cream , 2 tsp celery salt
