Cider-Braised Pulled Pork Sandwiches with Quick Slaw

⏱ 260 min · Serves 6

Pork shoulder slowly braised in cider until it collapses at the nudge of a fork, tossed in a sticky smoky-sweet sauce and piled into soft buns with a sharp, crunchy slaw. Mostly hands-off oven time, and it feeds a crowd happily.

Per serving: 885 kcal · 62.0g protein · 58.0g carbs · 45.0g fat

Ingredients

• 1.8 kg (4 lb) boneless pork shoulder, skin removed, cut into 3 large chunks
• 2 tsp smoked paprika
• 2 tsp fine salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tbsp light brown sugar
• 2 tbsp vegetable oil
• 2 onions, sliced
• 4 garlic cloves, crushed
• 400 ml dry cider (or apple juice)
• 3 tbsp cider vinegar
• 4 tbsp tomato ketchup
• 2 tbsp black treacle or molasses
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/4 small white cabbage, finely shredded (about 250 g)
• 1 carrot, coarsely grated
• 2 spring onions, sliced
• 3 tbsp mayonnaise
• 1 tbsp natural yoghurt
• 1 tsp cider vinegar (for slaw)
• Salt and pepper, to taste
• 6 soft brioche or floury buns, split
• Sliced pickled gherkins, to serve

Method

1. Heat the oven to 160C/140C fan/325F. Mix the smoked paprika, salt, pepper, garlic powder, mustard powder and brown sugar, then rub all over the pork chunks.
2. Heat the oil in a large casserole over medium-high heat and brown the pork well on all sides, about 10 minutes total. Lift onto a plate.
3. Turn the heat down, add the onions and a pinch of salt and cook 5 minutes until softening. Stir in the garlic for 1 minute.
4. Pour in the cider and cider vinegar, scraping the base of the pan. Return the pork with any juices, cover tightly and transfer to the oven.
5. Braise for 3 to 3 hours 30 minutes, turning the meat once halfway, until the pork shreds easily with a fork.
6. Lift the pork out. Skim the fat from the cooking liquid, then boil it hard on the hob for 8-10 minutes to reduce by half. Stir in the ketchup, treacle, Worcestershire sauce and Dijon and simmer 3 minutes until glossy.
7. Shred the pork with two forks, discarding any large lumps of fat. Return it to the sauce and toss to coat; taste and add a splash more vinegar or salt if needed.
8. For the slaw, toss the cabbage, carrot and spring onions with the mayonnaise, yoghurt, vinegar, salt and pepper.
9. Warm or lightly toast the buns. Pile in the hot pulled pork, top with slaw and gherkins, and serve straight away with extra sauce spooned over.