Gourmet Pulled Pork Sandwich

Prep time – 1 hr

Cook time – 6 hrs

Serves 5+

Ingredients

• Pork Shoulder Joint

• 3 tablespoons brown sugar

• 1 ⁄ 2 teaspoon salt

• 1 Tablespoon smoked Paprika

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon onion powder

• 1 teaspoon mild chilli powder

• 1 ⁄ 2 teaspoon black pepper

• 2 tablespoons oil

• 350 ml Cola or Cider

• 1 tablespoon tomato puree.

For the BBQ Sauce

• 200g tomato ketchup

• 50g Dijon mustard

• 100 ml Cola or Cider

• 25g brown sugar

• 2 tablespoons Worcestershire Sauce

For the sandwich

• Sliced Sourdough Bread (or bread of your

choice)

• Salted Butter

• American Mustard

• Swiss Cheese slices or any cheese of your

choice

• Sliced pickles/gherkins

Method

1. Mix all the spices and brown sugar together and rib all over the pork joint. Leave to stand for an hour if possible (if longer cover and place in the fridge).

2. When ready to cook, heat the oil in in afrying pan and fry the meat turning to get a good colour all over the meat.

3. Place in a slowcooker or casserole dish.

4. Mix the puree with the liquid and pour over the meat. Place a lid on the dish and cook for the times stated: Slow cooker | 1 hour on high and 6 hours on low or overnight on low. Oven |150’C or 130’C Fan, Gas 2 for 6 hours or until meat is tender and flakes off.

5. To make the BBQ Sauce, mix together all the ingredients, place in a saucepan and bring to the boil.

6. Add some of the liquid from the casserole dish and boil up again.

7. You can place the sauce in a sealed container and keep in the fridge for a few days or it can be frozen.

8. Spread one side of each piece of bread with the butter and place on a hot pan or griddle pan until coloured.

9. Spread the toasted sides generously with the mustard.

10. Start assembling your sandwich – cheese slices, plenty of the pulled pork, gherkin slices, BBQ Sauce and top with the mustard spread bread slice, and enjoy!

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