Pulled pork sandwich
Recreate the irresistible, mouth-watering pulled pork from Brick Pitt, Mobile.
- 1 boneless pork shoulder (about 1.8kg to 1.95kg)
- 4 tbsp sea salt
- 1 tbsp freshly ground black pepper
- 300g light brown sugar
- 30g paprika
- 2 to 3 sprigs thyme, leaves only
- 4 cloves garlic
- 65ml red wine vinegar
- Scant 1 tbsp cayenne
- 3 tbsp extra-virgin olive oil
- For the coleslaw
- 1 tbsp whole-grain mustard
- 250g mayonnaise
- 60ml sour cream
- 1/2 lemon, juiced
- 2 tbsp red wine vinegar
- 2 tsp granulated sugar
- 1/2 head savoy cabbage finely sliced
- 1/2 head purple cabbage, finely sliced
- 2 spring onions, chopped
- 2 carrots, sliced on mandoline
- Salt and freshly ground black pepper
- 6 brioche hamburger baps
- 1/4 bunch flat-leaf parsley, for garnish
2) Preheat the oven to 170C/Gas 3. Remove the meat from the refrigerator and leave to sit at room temperature for 30 minutes before cooking. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
3) While the pork is cooking, prepare the coleslaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, spring onions and carrots. Season with salt and pepper, to taste, cover with clingfilm and set aside in the refrigerator until you are ready to serve.
4) To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.