Pulled Pork Sandwich by Matt Moran

COOKING DIRECTIONS

Recipe / Beef

Makes 12

Prep Time
30 min

Cook Time
6-8 min

METHOD

Mix all the ingredients together for the dry rub and then massage into the pork butt. Leave the butt to marinade for 2 to 24 hours.

Pre heat the oven to 150`c. Place the marinated pork butt on a wire rack on a baking tray, cover with foil and bake in the oven for 6 to 8 hour or until the pork is falling apart. Remove from the oven and leave to rest for at least 1 hour.

To make the BBQ sauce place all the ingredients into a saucepan and bring to a simmer. Cook gently for 10 minutes then strain out the garlic and set aside.

For the cabbage slaw shred the cabbage, apple, and onion as finely as possible then then mix together in a bowl. Add the mint, lemon juice and oil and season with salt and pepper. Set aside.

Remove the cooked pork from the roasting tray and then shred using 2 forks. Toss the pulled pork with the BBQ sauce and then spoon a generous amount onto then burger buns, top with the fennel slaw and serve.

INGREDIENTS

Dry rub

3 tbs Smoked paprika
1 tbs onion powder
1 tbs garlic powder
1 tbs English mustard powder
1 tbs brown sugar
3 tbs sea salt
3kg pork butt (Boston butt) skin off (or pork shoulder)
BBQ sauce
400 ml cider vinegar
200 g American yellow mustard
350 ml tomato ketchup
250 g brown sugar
2 cloves of garlic (crushed)
1 tsp salt
1 tsp cayenne pepper

Cabbage slaw

½ White cabbage (finely sliced)
1 small Spanish onion
1 apple
½ bunch mint
100 ml olive oil
1 lemon

12 Rolls or burger buns

Made With

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COOKING DIRECTIONS