Slow-Cooked Pulled Pork Sandwiches with Tangy Slaw

Shopping list

• 1.5 kg pork shoulder — boneless

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• 8 piece soft burger buns

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• 200 g white cabbage — shredded

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• 1 piece carrot — grated

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• 4 tbsp mayonnaise

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• 1 tbsp white wine vinegar

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• 1 tsp caster sugar

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• 2 tsp smoked paprika

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• 2 tbsp brown sugar

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• 1 tsp garlic powder

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• 1 tsp onion powder

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 200 ml chicken stock

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Step by step

1. 1

   Mix the smoked paprika, brown sugar, garlic powder, onion powder, salt and pepper in a small bowl.

2. 2

   Rub the spice mixture all over the pork shoulder.

3. 3

   Place the pork in a slow cooker and pour in the stock. Cover and cook on low for 8 hours until the meat is very tender and pulls apart easily.

4. 4

   While the pork cooks, make the slaw: combine the cabbage, carrot, mayonnaise, vinegar and caster sugar in a bowl. Season with a pinch of salt and refrigerate until needed.

5. 5

   Remove the pork from the slow cooker and shred with two forks, discarding any excess fat.

6. 6

   Return the shredded pork to the slow cooker and stir through the cooking juices. Keep warm.

7. 7

   Split the burger buns and fill each with a generous portion of pulled pork.

8. 8

   Top with a spoonful of tangy slaw and serve immediately.