These pulled pork sandwiches are wonderful for outdoor eating. The slow cooking of this cheaper cut results in spectacularly tender meat which slapped between a soft floury bap with buttermilk coleslaw is truly a thing of beauty. You can easily play around with the spices in the marinade and feel free to make your own additions.
1 boneless pork shoulder (about 1.2kg)
8 floury baps
For the Marinade:
1 large onion, peeled and finely chopped
8 garlic cloves, peeled and roughly chopped
1/2 tablespoon of Tabasco
1/2 tsp coriander seeds
2 tbsp English mustard powder
150ml distilled white vinegar
2 tsp paprika
6 tbsp tomato ketchup
1 tablespoon worcestershire sauce
2 tbsp treacle
75g dark Brown Sugar
Sea salt to season
For the Coleslaw:
1/2 head of cabbage, finely shredded
1/2 head of red cabbage, finely shredded
3 carrots, peeled and grated
6 spring onions, finely sliced
3 tablespoons of buttermilk
3 tablespoons of mayonnaise
1 tablespoon of apple cider vinegar
1 garlic clove, finely minced
Sea salt and ground black pepper
Blitz all the ingredients for the marinade in a blender or pestle and mortar until you have a smooth mixture.
Place the pork in a large pan or dish, add the marinade and turn the pork until coated.
Cover and allow to marinate in the spicy mix for a couple of hours or overnight if you have the time. If you don’t have the time, don’t worry just cook the meat.
Place the pan over a high heat, add just enough water, about 1 litre (1 3/4 pints), to cover the meat and bring to the boil.
Reduce the heat, cover with a lid and cook at a steady simmer for about 1 1/2 hours until the meat pulls apart easily with a fork.
Make sure to turn the pork during the cooking time.
Remove the pork from the sauce with a carving fork and shred, then place the shredded meat on a plate, cover with foil and set aside.
Bring the sauce to a steady simmer and reduce until it is thick.
Spoon the sauce over the pork and serve in toasted burger buns with a little coleslaw.
For the coleslaw:
Whisk together the buttermilk, mayonnaise, vinegar, garlic in a large bowl.
Toss in the carrot, cabbage, spring onion until coated. Season with sea salt and ground black pepper.