Pulled Pork Sandwich

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.

• Prep time: 30 min
• Cook time: 300 min
• Difficulty: Medium
• Calories: 924
• Protein: 51 g
• Carbs: 41 g
• Fat: 57 g

Ingredients

• 1 kg Pork shoulder ( whole )
• 1.3 piece Yellow onion ( diced )
• 2.7 piece Garlic ( minced )
• 220 ml Dry cider
• 33.3 g Brown sugar
• 1.3 tbsp Smoked paprika
• 0.7 tbsp Mustard
• 1.3 tbsp Honey
• 66.7 g Tomato caviar
• 133.3 g White cabbage ( shredded )
• 0.7 piece Carrot ( grated )
• 0.7 piece Red onion ( thinly sliced )
• 2 tbsp Vinegar
• 1.3 tbsp Sunflower oil
• 0.7 tbsp Fleur de sel
• 0.7 tsp Black pepper ground
• 1.3 tbsp Worcestershire sauce
• 4 piece Brioche burger buns ( halved and toasted )

Instructions

1. Searing and seasoning

   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. Braising and slow cooking

   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. Shredding and glazing

   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. Coleslaw preparation

   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. Sandwich assembly

   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.

Chef's tips

• 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.

Storage

The meat keeps for 3 days in the fridge in its juices. It freezes perfectly once shredded.