Ingredients
- 450g piece of cleaned pork shoulder, deboned
- For the pork rub:
- 2 tbs brown sugar
- 2 tbs sea salt
- 1 tbs ground coriander
- 1 tbs paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- For the barbecue sauce:
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tbs vegetable oil
- 1 onion, peeled and diced
- 3 cloves garlic, crushed
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 100ml apple juice
- 2 tbs balsamic vinegar
- 1 tbs Worcestershire sauce
- 50g brown sugar
- 2 tsp dijon mustard
- 300g tomato ketchup
- To assemble:
- 4 brioche buns
- 2 tbs mayo
- Grated cheddar/slices of American cheese
- Preheat a slow cooker to high. Place the spices for the pork in a bowl and mix. Then place the pork in a large bowl and add the spices. Rub the spices into the pork evenly, then place the pork in the slow cooker and cook on high for four hours.
- While the pork is cooking, make the barbecue sauce. Place a non-stick pan on the heat and add the seeds. Lightly toast in the pan for two minutes, shaking the pan regularly, then place the seeds in a mortar and grind to a powder with a pestle.
- Place a small to medium saucepan on the heat and add some vegetable oil. Add the diced onion and cook on a low to medium heat for five minutes until softened, then add the garlic and cook for three minutes. Stir in the ground cumin, coriander, fennel, and smoked paprika and cook out for two minutes, then add the apple juice, vinegar, Worcestershire sauce and brown sugar. Stir gently until the sugar has dissolved, then stir in the Dijon mustard and ketchup. Bring to a simmer, stirring regularly, then reduce the heat to low and allow to simmer gently for 25 minutes, stirring occasionally. Remove from the heat and allow to cool, then place the sauce in a blender and blend until smooth.
- Remove the pork from the slow cooker after four hours, but keep all the juices from the cooker. Allow the pork to cool slightly for 15 minutes before pulling into small pieces, either using your hands or two forks. Place a non-stick frying pan on the heat. Add the pulled pork, along with the leftover cooking juices and five tbs of the barbecue sauce. Stir together and cook out on a medium heat for five minutes or until the liquid has reduced and thickened. Check the seasoning, then remove from the heat.
- Toast the brioche buns lightly and spread some mayo on the base. Spoon on some of the pulled pork and add your choice of cheese. Place the bun on top and wrap in parchment paper. Leave wrapped for five minutes so the cheese begins to melt in, then serve warm.
