Slow-Roast Pulled Pork Sandwiches

Method

1. 1

   Mix the rub

   Mix the smoked paprika, brown sugar, garlic powder, 20 g salt, black pepper and mustard powder for 1 minute at room temperature, until evenly combined.

2. 2

   Season the pork

   Pat the pork dry, trim only loose excess fat, then rub the mixture over every surface for 2 minutes; cover and refrigerate for at least 1 hour or up to 24 hours.

3. 3

   Prepare the roasting tin

   Heat the oven to 150°C (130°C fan). Spread the onions in a snug roasting tin or heavy ovenproof pot, then add the vinegar and water.

4. 4

   Add the pork

   Set the pork on the onions and cover the tin tightly with foil or a lid; place it in the 150°C (130°C fan) oven.

5. 5

   Roast until tender

   Roast covered at 150°C (130°C fan) for 4 to 6 hours, checking after 4 hours, until a fork twists easily and the pork pulls apart; the centre must reach at least 90°C.

6. 6

   Brown the pork

   Remove the cover and roast at 220°C (200°C fan) for 15 to 20 minutes, until the exterior is browned and slightly crisp; watch closely to prevent the sugars burning.

7. 7

   Rest the pork

   Remove the tin from the oven, cover the pork loosely with foil and rest at room temperature for 20 minutes, until settled and easier to handle.

8. 8

   Blend the cooking juices

   Lift the pork onto a tray and, while the juices are hot, mash the onions into them with a fork for 1 minute until thick and mostly smooth; skim off excess fat.

9. 9

   Shred and moisten the pork

   Shred the pork with two forks for 3 to 5 minutes, discard large pieces of fat, then mix in the onion juices gradually until moist but not soggy.

10. 10

    Make the slaw

    Mix the cabbage, carrot, mayonnaise, vinegar, sugar and salt for 1 minute at room temperature, until evenly coated; taste and adjust the vinegar, sugar or salt.

11. 11

    Warm the buns

    Warm the buns in a 180°C (160°C fan) oven for 3 to 5 minutes, until soft and warmed through.

12. 12

    Fill the buns

    Pile the pulled pork into the warm buns and top each with slaw just before serving.

Tips

• Cooking time varies with the shoulder's shape and thickness; tenderness is the key cue, with a centre temperature of at least 90°C helping ensure the connective tissue softens enough to shred.
• Season the pork up to 24 hours ahead, keeping it covered and refrigerated.
• Add the onion juices gradually so the shredded pork stays moist without becoming soggy.
• Taste the slaw before serving and adjust the vinegar for tang, sugar for balance, or salt as needed.

Swaps

• Use red cabbage in place of white cabbage.
• Replace some or all of the mayonnaise with Greek yoghurt, adjusting the salt and vinegar to taste.
• Use cider in place of the water for a fruitier cooking liquid.

Storing

Refrigerate leftover pork and slaw separately in airtight containers within 2 hours. Keep for up to 3 days, or freeze the pork for up to 3 months. Reheat pork until steaming hot, adding a splash of pan juices or water; make fresh slaw for serving.