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Pulled pork sandwich with red cabbage and apple

Pulled pork sandwich with red cabbage and apple

Serves 4

  • Prep time: 7 h/li>
  • Difficulty: medium
  • Cannot be frozen
Ingredients

For the pulled pork:

2 tbsp smoked paprika

2 tbsp onion powder

2 tbsp garlic powder

1 tbsp dry mustard powder

1 tbsp celery salt

2 tbsp kosher salt

freshly ground black pepper

1 Boston pork butt, bone-in, approx. 6 lbs

480 ml | 16 fl oz | 2 cups beer (pilsner, wheat beer, brown ale, etc.), plus extra if needed

1 tsp liquid smoke (optional)

For the cabbage slaw:

3 tbsp plain yogurt

3 tbsp mayonnaise

1 lime, juiced

1/2 red cabbage, shredded

1 Honeycrisp apple, cored and grated


To assemble:

4 hamburger buns, split

1 lime, cut into wedges

Directions

For the pork: Preheat oven to 130°C (110° fan) | 250°F | gas 1/2.

Mix together the smoked paprika, onion powder, garlic powder, dry mustard powder, celery salt, kosher salt and plenty of freshly ground black pepper in a bowl. Set aside.

Trim any excess fat and skin from the pork butt. Score the top layer of fat, skin and meat in a criss-cross pattern with the tip of a sharp knife.

Place pork into large roasting dish, fat side facing up. Rub prepared seasoning mix into the meat, massaging it well with your hands. Pour beer and liquid smoke in around it.

Tightly cover the roasting dish with a sheet of aluminum foil before roasting for 4 1/2 hours, basting every hour or so with the beer; add more as needed if it starts to run dry. Remove the foil after 4 1/2 hours and continue to roast for another 1 ½ - 2 hours until the center of the pork butt has reached 180°F on a meat thermometer.

Remove from the oven and let the pork rest, covered loosely with aluminum foil as you prepare the coleslaw.

For the coleslaw: Whisk together yogurt, mayonnaise, lime juice and a splash of warm water to loosen in a large mixing bowl.

Add cabbage, apple and some salt and pepper to taste, stirring and tossing to combine.

To assemble: Remove pork from roasting dish and place on a tray that will catch the juices as you pull the pork from the bone. Use two forks to shred the meat from the pork butt; try to keep a variety of different shaped chunks as well as strands of the meat for texture.

Toast hamburger buns under a hot broiler. Top bottom halves with mounds of pulled pork and then some coleslaw.

11 Sit tops of buns in position over coleslaw to complete. Serve with lime wedges on the side.