BBQ Pulled Pork Sandwiches

Ingredients

• 900 g Pork Shoulder
• 13 g Salt
• 3 g Black pepper
• 6 g Smoked paprika
• 4 g Garlic powder
• 4 g Onion powder
• 20 g Brown sugar
• 15 ml Vegetable oil
• 200 g Onion
• 3 clove Garlic
• 180 g Ketchup
• 60 ml Apple Cider Vinegar
• 15 ml Worcestershire sauce
• 20 g Mustard
• 4 g Paprika
• 2 g Chili flakes(optional)
• 250 ml Water
• 250 g Cabbage
• 120 g Carrot
• 80 g Mayonnaise
• 10 g Honey(optional)
• 4 Burger Buns

Method

1. 1

   Prep the pork: cut Pork shoulder into 5–6cm chunks (trim only large hard pieces of fat). Toss with Salt, Black pepper, Smoked paprika, Garlic powder, Onion powder, and Brown sugar until evenly coated.

2. 2

   Brown the pork: heat Vegetable oil in a heavy pot over medium-high heat. Add pork in a single layer (work in batches if needed) and brown well on 2–3 sides. Transfer browned pork to a plate.

3. 3

   Build the base: lower heat to medium. Add Onion and cook until softened, scraping up browned bits. Stir in Garlic for 1 minute.

4. 4

   Simmer: stir in ketchup, Apple Cider Vinegar, Worcestershire sauce, Mustard, Paprika, Chili flakes (optional), and Water. Return pork (and any juices) to the pot. Cover and simmer on low until very tender, stirring occasionally, adding a splash of Water if it looks dry.

5. 5

   Pull and sauce: uncover. Use two forks to shred the pork into bite-size strands right in the pot. Simmer uncovered until the sauce is thick and glossy and coats the pork (if it’s too thick, loosen with 15–30ml Water). Taste and adjust with a little extra Salt if needed.

6. 6

   Make slaw + assemble: finely shred Cabbage and grate Carrot. Mix with Mayonnaise, Apple Cider Vinegar, Honey (optional), and Salt. Split and toast Burger Buns if you like. Pile pulled pork onto buns and top with slaw.