BBQ Pulled Pork Sandwich

320 min · Medium · Serves 4

680 kcal per serving · 32g protein

Heaped slow-cooked pork in glossy BBQ sauce on a soft brioche bun, crowned with a tangle of creamy coleslaw. Crunch meets melt.

Ingredients

• 800 g Pork shoulder (boneless)
• 240 ml BBQ sauce
• Brioche bun × 4
• 160 g Shredded green cabbage
• 8 tbsp Shredded carrot
• 6 tbsp Mayonnaise
• 4 tsp Apple cider vinegar
• 4 tbsp Brown sugar
• 4 tsp Smoked paprika
• 2 tsp Garlic powder
• 4 tsp Salt
• 2 tsp Cracked black pepper

Method

1. Season and rub

   

   Mix smoked paprika, garlic powder, salt, pepper, and brown sugar. Rub all over pork shoulder.

2. Place pork

   

   Place pork in a dutch oven — a heavy pot with a tight-fitting lid — and pour in 200ml water.

3. Cover and braise

   

   Cover and braise (cook it gently, covered, in the oven) at 150°C for 3 to 3.5 hours until completely fall-apart tender — the meat should shred with no resistance when pulled with a fork.

4. Lift pork onto a board

   

   Lift pork onto a board (reserve some pan juices).

5. Shred with two forks

   Shred with two forks, discarding any large chunks of fat.

6. Return to the pot

   

   Return to the pot with BBQ sauce and a few spoons of the cooking liquid; toss to coat.

7. Make the coleslaw

   

   Whisk mayonnaise and apple cider vinegar with a pinch of salt and pepper. Toss with shredded cabbage and carrot.

8. Toast brioche bun

   Toast brioche bun lightly.

9. Pile on the pork

   

   Pile a generous heap of BBQ pulled pork on the bottom half. Top with a tangle of coleslaw.

10. Crown

    Crown with the top bun (slightly askew).