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Pulled pork sandwiches with red cabbage slaw
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Prep Time:
25 minutes
Cook Time:
225 minutes
Total Time:
250 minutes
Indulge in mouthwatering pulled pork and red cabbage slaw sandwiches for the ultimate lunch feast.
Ingredients:
  • 32.00 gm brown sugar
  • 135.00 gm brown sugar
  • 10.00 gm paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 2kg pork forequarter roast boneless, skin removed in 1 piece
  • 18.20 gm olive oil, divided
  • 1 small red onion, thinly sliced, divided
  • 4 garlic cloves, smashed
  • 1l chicken stock
  • 560ml cider vinegar
  • 70g tomato paste
  • 2 tsp crushed red chilli flakes
  • 59.40 gm mayonnaise
  • 1/4 head red cabbage (about 250g), thinly shaved
  • 1/2 medium carrot, shredded
  • 8 kaiser or rustic white rolls, halved, toasted
Instructions:
  • Preheat your oven to 140C and place a rack in the center. In a small bowl, combine brown sugar, paprika, cayenne, onion powder, 1 tablespoon of sea salt flakes, and 1 teaspoon of freshly ground black pepper. Coat the pork with the spice mixture.
  • 1. Preheat your ovenproof pot on medium-high heat. Add 2 teaspoons of oil and the pork. Sear the pork for 8-10 mins until nicely caramelised. Place the pork onto a baking tray. 2. Discard excess fat from the pot and wipe clean with a damp paper towel. Add the remaining 2 teaspoons of oil, half of the onion, and the garlic. Sauté for 4 mins until the onion starts to brown. 3. Pour in the stock and 1/4 cup of vinegar. Place the pork back in the pot, fat-side up. Bring the liquid to a simmer, cover the pot, and transfer it to the oven. 4. Cook in the oven for about 3 hours until the pork is very tender. Remove from the oven, uncover, and let the pork cool for 30 mins before serving.
  • Prepare the crackling by preheating the oven to 250C. Score the reserved pork skin with a sharp knife or box cutter, then massage 1 teaspoon of sea salt flakes onto it. Place the pork skin on a cooling rack over a heavy baking tray and bake in the oven for 25 minutes until it turns golden brown and crispy. Let it cool briefly before breaking it into pieces.
  • Whisk together 2 cups of vinegar and 3/4 cup brown sugar in a small saucepan. Bring to a boil over medium-high heat and simmer for 10-15 minutes until reduced by one-third. Remove from heat and stir in tomato paste, chili flakes, 3 tsp sea salt flakes, and 1 tsp freshly ground black pepper to make the barbecue sauce. Set aside.
  • In a large bowl, combine mayonnaise and 2 tablespoons of barbecue sauce. Add cabbage, carrot, and remaining onion, toss well to coat, and season to taste.
  • Place the pork in a large bowl and use two forks to shred it. Mix in 1 cup of barbecue sauce, ensuring the meat is coated. Season the pulled pork to your liking.
  • Distribute the pulled pork evenly on the toasted rolls. Drizzle additional barbecue sauce over the pork to your liking. Add coleslaw on top of each sandwich and sprinkle with crackling pieces. Place the roll tops on each sandwich and serve.

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