Pulled pork sandwiches Recipe

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@eatout_southafrica

Pulled pork sandwiches

Looking for the perfect pulled pork recipe? With cider, paprika, cinnamon, coriander seeds, ginger and brown sugar, this one comes pretty close, we reckon. Serve it in a soft roll with coleslaw and hot sauce. The recipe comes to us from gorgeous new cookbook Make Give Sell, which contains 'everything you could possibly make for any market, ever'.

Serves: 12 - 15

cider

gourmet sandwiches

picnics

pork

Ingredients

For the pork rub

½ cup (100g) brown sugar

1 tsp (5 ml) smoked paprika

1 tsp (5 ml) ground cinnamon

1 Tbsp (15 ml) English mustard powder

1 tsp (5 ml) chilli powder

1 Tbsp (15 ml) coriander seeds

1 knob (5 cm) peeled and grated ginger

5 minced cloves of

1 Tbsp (15 ml) sea salt

1 Tbsp (15 ml) ground black pepper

For the coleslaw

1/2 a head of shredded white cabbage

1 finely sliced red onion

6 finely sliced sweet gherkins

1/4 cup (65ml) juice from jar of pickled gherkins

1 cup (250ml) mayonnaise

1 Tbsp (15ml) sugar

1 Tbsp (15ml) seeds of celery

For the sandwich

1.5 kg deboned shoulder of pork

3 cups (750ml) apple cider

1 Tbsp (15ml) Worcestershire sauce

1 cup (250ml) water

Optional: barbecue sauce or hot sauce

12-15 crispy

Method

Combine all the rub ingredients and rub the pork with this mixture. Refrigerate for 2 hours.

Preheat the oven to 150 °C. Place the meat, fat-side up, in a roasting pan. Pour over the apple cider, Worcestershire sauce and water. Grease a piece of foil and cover the pan, greased-side down. Roast for 4½ hours.

Increase the oven temperature to 180 °C and roast uncovered for 20–30 minutes to brown the top of the meat. Remove from the oven and let the pork rest for 30 minutes.

Using two forks, pull the flesh into long strands. Combine with the pan juices. Add a good amount of barbecue sauce or hot sauce and stir through.

Pile about an ice-cream scoop full of pork onto each roll and top with some coleslaw.

For the coleslaw:
Combine the shredded cabbage, onion and gherkins. Combine the pickling juice with the mayonnaise. Add
the sugar and celery seeds and stir until the sugar has dissolved. Toss the cabbage with the mayonnaise. (As an option add grated carrots and sliced celery.)

Extract published with permission, from Make Give Sell, by Callie Maritz and Mari-Louis Guy, published by Human & Rousseau.