Pulled Pork

It's almost like those two words aren't enough to describe this dish.

I served this at a BBQ and it disappeared so quickly that I missed out - they said it was amazing...

serves 5+

for the pulled pork

600g shoulder of pork; neck end, bone in

barbecue rub

50g raw brown sugar

50g granulated sugar

5 tsp paprika

2 tsp salt

2 tsp garlic powder

2 tsp freshly ground black pepper

2 tsp ground ginger

2 tsp onion powder

2 tsp dried rosemary

for the apple coleslaw

3 tbsp mayonnaise

3 tbsp olive oil

2 tbsp cider vinegar

1 tbsp poppy seeds

1 acidic green apple

1 kg red or green cabbage

Maldon sea salt

Freshly ground black pepper

Burger buns

for the barbecue sauce

1 onion; finely chopped

5 garlic cloves; finely chopped

1 tsp ground cumin

2 tbsp olive oil

50ml balsamic vinegar

100g soft brown sugar

50ml soy sauce

1 tbsp Worcestershire sauce

100ml ketchup

½ tsp chilli powder

1. Preheat the oven to 220ºC.

2. Massage the rub into the meat. Set the meat in the middle of a large cross of foil; in a large baking dish.

N.B. The foil cross needs to be big enough to fold into a loose parcel later on.

3. Roast in the oven for 40 minutes until well browned.

4. Reduce the temperature to 125ºC; remove from the oven and fold the foil cross over to form a loose parcel. Return to the oven for 6 hours.

meanwhile... BBQ sauce...

5. In a heavy-bottomed pan; heat the oil and cook the onion, garlic and cumin until the onion is soft and translucent.

6. De-glaze the pan with the Balsamic vinegar.

7. Stir in the remaining ingredients and reduce to a sticky sauce.

now... coleslaw...

8. Mix the ingredients for the dressing together.

9. Cut the apple into thin matchsticks/ julienne and add to the mix.
10. Use a mandolin to shred the cabbage; mix in and season to taste. Leave covered in the fridge for at least an hour: for the flavours to develop.
11. After the allotted time; or when the internal temperature reaches 95ºC: remove from its parcel (retaining all the juices) and finish on a hot barbecue for a few minutes per side.
12. The meat should be spoonable: remove from the bone and drizzle over the juices from the foil parcel and leave to rest for at least 15 minutes.
13. Toast the buns on the BBQ and construct...