Ingredients:
For the roasted pork:
– Boneless pork shoulder
– 2 tsp smoked paprika
– 2 tsp mustard powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 100ml apple juice
For the barbecue sauce:
– 1 onion (diced)
– 3 cloves of garlic
– 1 red chilli
– 1 tsp fennel seeds
– 45g dark brown sugar
– 40ml dark soy sauce
– 400ml tomato ketchup
For the coleslaw:
– 1 carrot (grated)
– 1/2 red cabbage (sliced)
– 1 red onion (sliced)
– Small handful of coriander
– 5 tbsp mayonnaise
– 1 tsp white wine vinegar
– 1 tsp smoked paprika
– t tsp English mustard
– Salt and pepper
Method:
First, combine all the dried herbs and spices and rub all over the pork. Place in a roasting tray.
Pour in the apple juice, cover with foil and roast at 160 degrees celsius for 4 hours.
Once the pork is really tender, remove from the oven and shred it using two forks.
For the barbecue sauce, fry the onion, garlic, chilli, fennel seeds and sugar in oil.
Add the ketchup and soy sauce, then season with salt and pepper. Cook for 10-15 minutes.
Blend the sauce.
Mix in a bowl with the pulled pork.
For the slaw, mix together the sliced red onion, cabbage and grated carrot.
For the spiced mayo, mix together the mayonnaise, vinegar, mustard and paprika.
Mix into the veg.
To assemble, first spoon the coleslaw onto the burger bun, followed by the pulled pork.
To finish, squirt barbecue sauce on top of the pork.
Now, enjoy.
