For the pork:
± 1,2 – 1,5kg pork shoulder, bone in
2 Tbsp of olive oil
1 Tbsp of Spicy Mexican Style Taco Spice
1 tsp of mustard powder
Salt and pepper to taste
2 brown onions, sliced
340ml / 1 bottle Loxtonia Pale Amber Cider
250ml / 1 cup of good quality BBQ sauce
8 soft brioche-style hamburger buns
Softened butter, for toasting
4 Tbsp of tangy mayonnaise
8 large dill pickles, sliced
2 cups of fresh coleslaw
2 pink lady apples, sliced into thin matchsticks
Juice of 1 lime
Sweet potato fries to serve
Rub the pork with olive oil and season well with the spices, salt and pepper.
Sear the pork in a heavy based cast iron pot / Dutch oven until golden brown all over.
Add the onion, Loxtonia Pale Amber Cider and BBQ sauce.
You can cook the pork several ways:
1. Cover and cook in a 135˚C oven for ± 3½ hours until tender.
2. Pressure cook on high pressure for 1½ hours. Natural release.
3. Place in a slow cooker and cook on low for 8 hours.
Once the pork is very tender, transfer the meat to a clean bowl.
Shred with 2 forks, discarding any excess fatty bits and the bone.
Strain the onion out of the cooking liquid, place the liquid back on the heat and bring to a simmer. Reduce by half until you have a thick sauce that coats the back of a spoon.
Pour enough reduced cooking liquid over the pulled pork until super juicy. Mix well.
To assemble the sandwiches:
Combine the coleslaw and apple.
Season with lime juice and a pinch of salt. Toss.
Spread a little softened butter onto the sliced buns and toast until deeply golden brown.
Top the toasted buns with a little swish of mayo, a generous pile of pulled pork and the apple slaw. Finish with some sliced pickles and the top bun.
Serve with crispy sweet potato fries on the side and enjoy with a cold Loxtonia Pale Amber Cider.