The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tbsp smoked paprika
- 25g honey
-
200g passata(tomatoes, salt, citric acid)
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
1 tbsp Cajun spice mix (use half)(Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
-
275g 6 hour slow-cooked pork(pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 2 garlic clove
- 2 tbsp red wine vinegar
- 1 little gem lettuce
- 1 handful of fresh chives
- 1 onion
- 2 small sweet potato
- 2 carrot
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 673Kcal |
| 345kJ | 2817kJ | |
| Fat | 3.0g | 25g |
| of which saturates | 1.1g | 9.0g |
| Carbohydrates | 10g | 84g |
| of which sugars | 5.2g | 43g |
| Protein | 4.2g | 34g |
| Salt | 0.39g | 3.1g |
| Fibre | 1.9g | 16g |
Ingredients
Ingredients
-
1 tbsp Cajun spice mix (use a quarter)(Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 small sweet potato
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
- 2 tbsp red wine vinegar (use half)
-
200g passata (use half)(tomatoes, salt, citric acid)
- 1 handful of fresh chives (use half)
- 2 garlic clove
- 1 little gem lettuce (use half)
- 1 tbsp smoked paprika (use half)
- 2 carrot
- 25g honey (use half)
-
140g 6 hour slow-cooked pork(pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 1 onion (use half)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 77Kcal | 919Kcal |
| 323kJ | 3844kJ | |
| Fat | 2.2g | 26g |
| of which saturates | 0.8g | 9.3g |
| Carbohydrates | 12g | 143g |
| of which sugars | 5.5g | 66g |
| Protein | 3.2g | 38g |
| Salt | 0.27g | 3.2g |
| Fibre | 2.0g | 24g |
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Slow-cooked Pulled Pork with Paprika-spiced Fries & Pickled Slaw
Who said mid-week dinners have to be boring? Here, we have done the hard work for you, by slow-cooking British pulled pork until melt-in-your-mouth tender. Simmer it in a sweet 'n spicy homemade barbecue sauce. Pair it with a zingy pickled slaw and vibrant carrot and sweet potato fries. There will sure be no leftovers here.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a large bowl, a peeler & a grater
Make the fries
- Cut the sweet potatoes and 1 carrot into 1cm fries (peel optional)
- Place the sweet potato onto the lined baking tray, then toss with half the paprika, 1/2 tsp oil, salt and pepper
- Roast for 5 mins / air fryer 5 mins
- After 5 mins, add the carrot, toss with the sweet potato and roast for a further 20-25 mins / air fryer 15, until soft and golden
Slaw time
- Coarsely grate the remaining carrot. Finely slice the onion. Finely chop the chives. Trim and thinly slice the lettuce
- In the large bowl, combine the lettuce, grated carrot, half the chives, half the onion and three-quarters of the vinegar. Season with salt and set aside to pickle
Simmer simmer
- Finely chop or crush the garlic
- Heat the medium saucepan with 1/2 tsp oil on medium heat. Once hot, add the garlic and remaining onion, then cook for 2-3 mins, until softened
- Add the pork and all its juices to the pan. Cook for 1 min, then add the half pack of Cajun spice mix, the passata, honey, tamari, remaining paprika and remaining vinegar
- Gently pull apart any larger pieces of pork. Simmer for 10 mins, until the sauce thickens. Season with salt and pepper
Last bits & plate up
- Share the pulled pork between plates, with the fries and slaw alongside. Sprinkle over the remaining chives
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