Ingredientscollor butt roast no marinade

  • 2 bottles of cider
  • 1 tsp salt
  • 2 tsp brown sugar
  • 2 tsp pepper
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • Collar butt (about 2-2.5kg)
  • 250ml smokey barbecue sauce
  • Soft white rolls
  • Coleslaw


  1. Buy a large collar butt of pork (2-2.5kg) Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the pork.
  2. Put the pork in a big casserole dish, and pour in 1 bottle of cider. Cover with a lid and cook in the oven at 150C/130C fan/gas for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another bottle of cider.
  3. Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole dish. Shred the meat using two forks.
  4. Add 250ml of smoky barbecue sauce to the casserole dish, mix it in, and ladle some into a bowl for dipping. Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
  5. Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.