Ingredients
1.8-2kg boneless pork shoulder
3 tbsp brown sugar
1 1/2 tbsp smoked paprika
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 1/2 cups apple juice
3 tbsp apple cider vinegar
3/4 cup Beerenberg BBQ Sauce, plus extra to serve
200g red cabbage, very finely shredded
150g white cabbage, very finely shredded
2 carrots, julienned or grated
3 spring onions, thinly sliced
3 tbsp kewpie mayonnaise
1 tbsp Beerenberg Burger Relish
12 slider buns (or potato rolls) split
Directions
Combine the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper in a small bowl.
Using a boning knife, carefully remove the skin from the boneless pork shoulder. Rub the pork all over with olive oil, then sprinkle over the brown sugar rub, pressing it firmly into the surface.
Set up the hooded BBQ for low indirect heat. To do this, light the burners on one side only and place the pork on the unlit side. Preheat the BBQ to approximately 150°C.
Place the pork in a metal tray. Pour the apple juice and apple cider vinegar into the bottom of the tray, taking care not to pour it directly over the meat or rub. Cover the tray tightly with foil.
Place the tray on the BBQ over indirect heat, close the hood, and cook for approximately 3½ hours without lifting the lid. The pork is ready when it is fork-tender and pulls apart easily, with an internal temperature of around 95-100°C. A fork should slide in and twist out with almost no resistance.
Remove the tray from the BBQ and allow the pork to rest, covered, for at least 30 minutes. This allows the meat fibres to relax and reabsorb some of the cooking juices.
Separate the meat from the liquid in the tray, reserving the liquid for later. Shred the pork using two forks, discarding any large pieces of fat. Stir through the BBQ sauce and enough of the reserved juices to keep the meat moist.
To make the slaw, combine the green cabbage, red cabbage, carrot and spring onion in a large bowl. Add the mayonnaise and burger relish, then toss until well coated.
Slice the buns and generously fill each base with pulled pork. Top with the slaw, add the bun lid, and serve with extra BBQ sauce and any remaining slaw on the side.
Note: This pulled pork can also be cooked in the oven. Preheat the oven to 150°C and follow the same method and cooking times as outlined above.
