Pulled Pork Slider with Coleslaw

For the pulled pork

• Preheat the oven to 130°C (110° fan) | 250F | gas 1/2.
• Mix together the smoked paprika, onion salt, garlic salt, dry mustard powder, celery salt, salt, and plenty of freshly ground black pepper in a bowl.
• Set aside.
• Trim any excess fat and skin from the pork shoulder. Score the top layer of fat, skin, and meat in a criss-cross pattern with the tip of a sharp knife.
• Place pork into large baking dish, fat side up. Rub the prepared seasoning mix into the meat, massaging it well with your hands.
• Pour the beer and liquid smoke around it, if using.
• Tightly cover the dish with a sheet of aluminium foil before roasting for 4.5 hours, basting every hour or so with the beer; add more as needed if it starts to run dry.
• Remove the foil after 4.5 hours and continue to roast for about a further 1.5-2 hours until the center of the pork shoulder has reached 82°C | 180F on a meat thermometer.
• Remove from the oven and let the pork rest, covered loosely with foil for at least 15 minutes.

For the coleslaw

• Whisk together the sugar, salt, and vinegar in a large mixing bowl until the sugar and salt have dissolved.
• Add the coconut milk yoghurt and mayonnaise and whisk again until smooth.
• Add the vegetables and stir well to coat in the dressing. Season to taste with salt and pepper.

To serve

• Bring a large saucepan of salted water to the boil.
• Carefully lower the corn into the water and turn off the heat. Cover with a lid and set aside for 10 minutes.
• After 10 minutes, remove from the water and pat dry.
• Preheat the grill to hot.
• Grill the corn under the hot grill until lightly charred, turning from time to time.
• Remove from the grill and spread with margarine.
• Toast the split buns under the grill until golden. Remove and set aside.
• Shred the pork using two forks.
• Top the bottom halves of the buns with the pork and top with a generous portion of coleslaw.
• Sit the tops of the buns in place before serving with the grilled corn on the side.