Pulled Pork Sandwich
Ingredients
- 1 kgPork shoulder (whole)
- 1.3 pcYellow onion (diced)
- 2.7 pcGarlic (minced)
- 220 mlDry cider
- 33.3 gBrown sugar
- 1.3 tbspSmoked paprika
- 0.7 tbspMustard
- 1.3 tbspHoney
- 66.7 gTomato caviar
- 133.3 gWhite cabbage (shredded)
- 0.7 pcCarrot (grated)
- 0.7 pcRed onion (thinly sliced)
- 2 tbspVinegar
- 1.3 tbspSunflower oil
- 0.7 tbspFleur de sel
- 0.7 tspBlack pepper ground
- 1.3 tbspWorcestershire sauce
- 4 pcBrioche burger buns (halved and toasted)
Method
Tender pork that shreds with no resistance, soaked in a syrupy, smoky cooking jus. A sharp contrast between the soft brioche bun and the acidic crunch of raw cabbage.
- 1
Rub the pork shoulder with the salt, pepper, brown sugar, and smoked paprika mixture. In a cast-iron pot with oil, brown the meat on all sides until a fragrant brown crust forms.
- 2
Add the chopped onions and garlic. Deglaze with vinegar and hard cider. Cover tightly and bake at 130°C. The meat is ready when it falls apart at the touch of a spoon.
- 3
Remove the meat and shred it with a fork. Reduce the cooking juices with honey, mustard, tomato caviar, and Worcestershire sauce until it coats the back of a spoon. Mix the meat with this glossy sauce.
- 4
Finely slice the white cabbage and red onion, and grate the carrot. Season with vinegar and oil to provide the necessary acidity to cut through the richness of the pork.
- 5
Lightly toast the brioche burger buns. Place a generous portion of pulled pork on the bottom bun, top with the crunchy coleslaw, and close with the top bun.
Frequently asked questions
How do you get this dish right?
- Don't rush: the meat is only ready when it collapses under a fork.
- Reduce the cooking liquid until syrupy; that's where the concentrated flavor is.
- Lightly toast the inside of the buns so they don't get soggy too quickly from the sauce.
How long does this dish keep?
The meat keeps for 3 days in the fridge in its juices. It freezes perfectly once shredded.
