Loxtonia Cider Braised Pulled Pork Sandwiches & Apple Slaw

Serves 8

Ingredients 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

Ingredients For Serving:

• 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

Method:

1. Rub the pork with olive oil and season well with the spices, salt and pepper.
2. Sear the pork in a heavy based cast iron pot / Dutch oven until golden brown all over.
3. Add the onion, Loxtonia Pale Amber Cider and BBQ sauce.

You can cook the pork several ways:

Option #1: Cover and cook in a 135˚C oven for ± 3½ hours until tender.
Option #2: Pressure cook on high pressure for 1½ hours. Natural release.
Option #3: Place in a slow cooker and cook on low for 8 hours.

4. Once the pork is very tender, transfer the meat to a clean bowl.
5. Shred with 2 forks, discarding any excess fatty bits and the bone.
6. 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.
7. 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.