'Secret ingredient' slow-roasted shoulder of pork recipe with 5 simple steps

For those who are looking to cook some delicious and simple autumn and winter recipes then Brits may want to look no further. This slow-roasted shoulder of pork recipe comes from Camp Coffee and comes with a secret ingredient.

In case people may not have guessed it is coffee. The ingredient is rubbed into the shoulder of pork to give it a distinctive taste and is served with a green chilli slaw for an extra kick.

The food dish serves six people, perfect for getting your family and friends together to enjoy a special feast. If you don't plan on having that many people over then you can always save the dish for leftovers the next day.

Thankfully the recipe only takes a few simple steps and doesn't require a lot of ingredients either.

Camp Coffee also suggests serving the pork in a brioche bun for an extra treat.

How to make coffee-rubbed slow-roast shoulder of pork with green chilli slaw:

Ingredients:

For the pork:

• Two tablespoons coffee
• Six tablespoons brown sugar
• ½ teaspoon cayenne pepper (leave out if you don’t want it spicy)
• 1½ teaspoons fine sea salt
• 15 grinds of black pepper black pepper
• ½ teaspoon smoked paprika
• Three garlic cloves, minced
• About 1.5kg boneless pork shoulder, skin removed

For the slaw:

• ½ white cabbage, finely sliced
• ¼ red cabbage, finely sliced
• One small bulb of fennel, finely sliced
• 125g mayonnaise
• Leaves from a few sprigs of coriander (use the stalks in the dressing)
• Maldon sea salt

For the slaw dressing:

• One green jalapeño chilli
• 10g fresh ginger, peeled and roughly chopped (peeled weight)
• 10g garlic cloves, peeled (peeled weight)
• 10g soft light brown sugar
• A few coriander stalks chopped (use the leaves in the slaw)
• Zest and juice of one lime
• 10g soy sauce

Method:

For the pork make the marinade by mixing the coffee, brown sugar, cayenne, salt, pepper, smoked paprika and garlic in a bowl. Take the pork out of the fridge and place it in a shallow roasting tin. Pat the marinade all over the meat, massage it in, and leave it for 30 minutes to come to room temperature.

Turn the oven to 230℃ normal / 210℃ fan and cook the pork, uncovered, for 20 minutes, until the top starts to brown a bit. Turn the heat down to 120℃ normal / 100℃ fan and continue to cook, uncovered, for about four hours.

Start the slaw by lightly salt the cabbage and let it sit for one hour in a colander to allow the excess moisture to drain off. Make the dressing grill the chilli in a dry frying pan on high heat until charred and blistered.

Discard the chilli stalk and blitz the flesh (and seeds - optional) with the ginger, garlic, sugar, coriander stalks, lime zest and juice in a blender, drizzling in the soy sauce gradually until emulsified and smooth.

After four hours, the meat should be very tender throughout and shred easily with a fork. Carefully transfer the meat to a serving platter, cover with foil and leave to rest. When ready to serve, shred it using two large forks. Finish the slaw by transferring the drained cabbage to a serving bowl and mix in the fennel.

Add the mayonnaise, coriander leaves and most of the green chilli dressing and toss, then season with salt to taste. Add more dressing if you like, then serve. If serving in brioche buns, – slice the buns in half and butter the insides, fill each with a generous portion of pulled pork and top with the slaw.