BBQ Pulled Pork Sandwiches

• Pork Shoulder(900 g)
• Salt(2¼ tsp)
• Black pepper(1¼ tsp)
• Smoked paprika(2½ tsp)
• Garlic powder(1¼ tsp)
• Onion powder(¾ tsp)
• Brown sugar(20 g)
• Rapeseed Oil(1 tbsp)
• Onion(1½)
• Garlic(3 cloves)
• Ketchup(180 g)
• Apple Cider Vinegar(4 tbsp)
• Worcestershire sauce(1 tbsp)
• Mustard(1¼ tbsp)
• Paprika(1¾ tsp)
• Chili flakes(1¼ tsp)optional
• Cabbage(250 g)
• Carrot(1½)
• Mayonnaise(80 g)
• Honey(½ tbsp)optional
• Burger Buns(4)

Method

1. 1

   Pat {Pork Shoulder} dry and cut into irregular 5–6 cm chunks. Toss with {Salt}, {Black pepper}, {Paprika}, {Smoked paprika}, {Garlic powder}, {Onion powder}, and (optional) {Chili flakes}.

   ~10 min

2. 2

   Heat {Vegetable oil} in a large pot over medium-high heat. Add the pork in batches and brown well on all sides, then transfer to a plate.

   ~15 min

3. 3

   Lower heat to medium. Add finely chopped {Onion} and cook until softened. Stir in grated {Garlic} for 1 minute.

   ~6 min

4. 4

   Stir in {Ketchup}, {Brown sugar}, {Honey}, {Mustard}, {Worcestershire sauce}, {Apple Cider Vinegar}, and {Water}. Bring to a simmer, scraping up any browned bits.

   ~4 min

5. 5

   Return the pork (and any juices) to the pot. Cover and gently simmer until very tender and shreddable, stirring once or twice.

   ~150 min

6. 6

   Meanwhile, thinly slice {Cabbage} and grate {Carrot}. In a bowl, whisk {Mayonnaise} with {Apple Cider Vinegar}, {Salt}, and {Black pepper}. Toss with the cabbage and carrot; chill until serving.

   ~10 min

7. 7

   When the pork is tender, shred it in the pot with two forks. Simmer uncovered until the sauce turns thick, glossy, and sticky enough to cling to the meat.

   ~10 min

8. 8

   Pile the pulled pork onto {Burger Buns} and top with slaw. Serve immediately with extra sauce from the pot spooned over the pork.

   ~5 min