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Ingredients
Method
- 1.5kg boneless pork shoulder
- 250ml apple cider vinegar
- 4 brioche burger buns, toasted
- 4 thick slices aged cheddar
- 1 cup coleslaw (store-bought or homemade)
- Sliced pickles and hot sauce, to serve
- For the Dry rub
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp cayenne pepper
- Rub the pork shoulder all over with the dry rub. Refrigerate for at least 2 hours (overnight is better). Preheat oven to 150°C. Place pork in a deep roasting tin, pour apple cider vinegar around the base, cover tightly with foil, and roast for 4–5 hours until fork-tender.
- Remove foil, increase oven to 200°C and roast a further 20–30 minutes to caramelise the surface. Rest for 15 minutes, then pull into generous chunks with two forks. Toss with pan juices.
- Pile pulled pork onto toasted buns, add cheddar (the residual heat will melt it nicely), coleslaw, pickles and a splash of hot sauce.
7 hrs 15 mins
4 serving
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