Southern-Style Pork & Slaw

  • serves 10-12
Jamie Oliver
Jamie Oliver

Slow-roasting a whole ‘hog’ is a big deal in the South, and roadside restaurants will use that pork in all sorts of delicious ways. I’ve made a deconstructed version of aroadside restaurant meal here by roasting half a shoulder of pork, dressing it with fresh flavours and serving it with my take on their traditional coleslaw. I wasn’t really into all the added sugar so I swapped it for slices of apple, which works brilliantly and serves the same purpose, but in a much fresher way. Put these things together on a plate and throw in a few hush puppies (see page 284) like they do in Georgiaand you’ve got yourself a proper Southern-style © 2009 Jamie Oliver

63 Ratings
Directions for: Southern-Style Pork & Slaw



½ a shoulder of pork, neck end with bone in (approx. 5kg), the best quality you can afford

olive oil

sea salt and freshly ground black pepper

2 heaped teaspoons smoked paprika, plus a little extra for sprinkling over

a handful of fresh mint

1 or 2 fresh red chillies

6 Tbsp olive oil

3 Tbsp red wine vinegar

Collard Greens and Apple Slaw

½ a white cabbage, finely sliced

1 red onion, peeled and coarsely grated

3 carrots, peeled and coarsely grated

2 big handfuls of collard greens or spring cabbage, washed and spun dry

3 crunchy apples, very finely sliced

sea salt and freshly ground black pepper

2 Tbsp mayonnaise

extra virgin olive oil

cayenne pepper

4–5 tablespoons red wine vinegar

Wine Suggestion



1. Preheat your oven to full whack. Score the pork skin about 1cm deep all over with a sharp knife. Drizzle a little olive oil over the pork and season generously with salt, pepper and paprika. Rub the flavours all over the skin, then place your pork in a

2. To make your coleslaw, finely slice your veg and apples or use a food processor or box grater. Put them into a large bowl and season with a pinch of salt and pepper. Add your mayonnaise, a drizzle of extra virgin olive oil, a pinch of cayenne and the red wine vinegar. Mix everything together until you’ve got a perfect coleslaw texture. Have a taste; it should be fresh and lovely, so season and put it to one side while you dress your meat.

3. Pick your mint leaves and finely chop them on a large board. Deseed and finely chop your chilli on the same board as your mint. Drizzle the olive oil and red wine vinegar all over the chilli and mint and add a good pinch of salt. Add this to your tray of pulled pork and mix it all together. Serve the dressed pork in a pile on to a plate next to some crackling and a good portion of that wonderful coleslaw. Finish the whole plate off with a little salt and a hit of paprika and tuck in with a lovely cold beer.

Collard Greens and Apple Slaw Wine Suggestion

1. Italian red – a Rosso di Montalcino from Tuscany

See more: North American, Main, Dinner

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