Pulled Pork Sandwich with Coleslaw

• Prep25 min
• Cook2 h 5 min
• Total2 h 30 min
• Serves6

Ingredients

Coleslaw

• 110 g mayonnaise (1/2 cup)
• 15 g apple cider vinegar (1 tbsp)
• 10 g sugar (2 tsp)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp celery seed, optional
• 300 g green cabbage, in 3 cm (1 1/4 in) pieces (about 1/4 head)
• 80 g red cabbage, in 3 cm (1 1/4 in) pieces
• 80 g carrot, in pieces (1 medium)

Pork and rub

• 1 kg boneless pork shoulder (Boston butt), in 5 cm (2 in) chunks (2.2 lb)
• 30 g light brown sugar (2 tbsp packed)
• 2 tsp smoked paprika
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp ground black pepper

Barbecue braising sauce

• 150 g yellow onion, quartered (1 medium)
• 3 garlic cloves
• 15 g vegetable oil (1 tbsp)
• 200 g ketchup (3/4 cup)
• 60 g apple cider vinegar (1/4 cup)
• 20 g molasses (1 tbsp)
• 15 g Worcestershire sauce (1 tbsp)
• 15 g yellow mustard (1 tbsp)
• 200 g water (about 3/4 cup)
• 1 tsp liquid smoke, optional

To serve

• 6 soft brioche or hamburger buns
• Dill pickle spears

Instructions

1. In a large bowl, stir together the mayonnaise, vinegar, sugar, salt, pepper and celery seed for the coleslaw.
2. Place half of the cabbages and carrot in the mixing bowl and chop 3 sec/reverse/speed 5. Add to the dressing, chop the rest the same way and toss everything well. Cover and refrigerate.
3. In another large bowl, mix the brown sugar and spices for the rub. Add the pork chunks and toss until coated all over.
4. Place the onion and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the oil and sauté 3 min/120°C (250°F)/speed 1.
5. Add the ketchup, vinegar, molasses, Worcestershire sauce, mustard, water and liquid smoke, then the pork with all of its rub. Stir with the spatula, place the simmering basket on the lid instead of the measuring cup and cook 60 min/98°C (210°F)/reverse/speed soft.
6. When it stops, cook 45 min/98°C (210°F)/reverse/speed soft more, until the pork falls apart when you press a piece with the spatula.
7. Remove the simmering basket, close the lid with the measuring cup and shred 5 sec/reverse/speed 4. If the sauce looks thin, place the simmering basket back on the lid and cook 10 min/100°C (212°F)/reverse/speed soft.
8. Toast the buns, cut side down, in a dry skillet on the stove over medium heat for about 1 minute.
9. Pile the pulled pork on the buns, top with a big spoonful of coleslaw and serve with pickle spears.

Tips

• For extra flavor and a little crust, brown the rubbed pork chunks in a hot skillet on the stove for a few minutes before adding them in step 5.
• Pulled pork freezes well for up to 3 months with its sauce. Thaw it overnight in the fridge and warm it up covered.
• Leftovers make great tacos, nachos or a topping for mac and cheese.
• The coleslaw is crunchiest the day you make it and keeps up to 2 days in the fridge.