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Cajun Pulled Pork

  • Time: 2hrs 30min

  • Easy

  • Serves 4

This is real soul food that’s great for a gathering or simply for a relaxed Sunday lunch. You can easily double, triple or quadruple this recipe for a crowd. If there are any leftovers, keep them in the fridge and treat someone to a really special packed lunch.

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  • 2 onions, peeled and sliced
  • 1 teaspoon ground chilli
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons wholegrain mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, peeled and crushed
  • 3 tablespoons tomato ketchup
  • 800g pork shoulder joint, frozen
  • 150ml white wine vinegar
  • 150ml cider
  • 1 carrot, peeled
  • 1 fresh beetroot, uncooked, peeled
  • 1 apple, peeled and cored
  • ½ red chilli, finely chopped
  • 1 tablespoon lemon juice
  • 65g crème fraîche
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat the oven to 160°C/Gas mark 3. Place the onions in a large casserole dish with a tightly fitting lid.
  2. Make the Cajun rub. In a small bowl, combine the chilli, paprika, cumin, sugar, thyme, mustard, salt, pepper, garlic and ketchup. Stir well and rub all over the pork shoulder, then place the joint on top of the onions.
  3. Pour the vinegar and cider around the shoulder, cover with the lid (or very tightly fitting foil) and roast for 2 hours. The pork should easily come apart with two forks after this time and is therefore ready to serve. Don’t throw away the onions, they’ll be really spicy and soft – perfect as a hot-style chutney.
  4. Just before you serve, make the slaw. Grate the carrot, beetroot and apple and mix them with the chilli, lemon juice and crème fraîche.
  5. Season with salt and pepper, then serve alongside the pulled pork with soft rolls.

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