Makes 8-10 sandwiches
Ingredients:
For the dry rub:
- 3 Tbsp brown sugar
- 1 Tbsp salt
- 1 Tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 Tbsp olive oil
- 4 Tbsp Staffords VIP sauce
- 2kg boneless pork shoulder
- 1 ½ cups chicken stock
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 cup Staffords VIP sauce
8-10 soft brioche style buns
To serve: coleslaw, fresh coriander & pickles
Method:
Preheat oven to 160˚C.
For the dry rub:
Combine all ingredients except for the VIP sauce. Rub the pork with the dry rub, allow to rest for a few minutes then rub a second time. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight. Over high heat sear the pork on all sides, remove from heat. Brush the pork with the remaining 4 Tbsp of VIP sauce.
In a casserole combine the onions, carrots, celery and stock to form a base for the pork.
Add the pork on top, skin side up and cover. Cook covered for 2.5 -3 hours or until the pork easily falls apart. Remove the lid for the last 30 minutes of cooking.
Remove pork from the oven and allow to cool slightly. Shred pork while still warm removing any connective tissue, skin and excess fat. Combine shredded pork with enough Staffords VIP sauce to make it saucy.Use a little of the cooking liquid to thin it out and make it extra juicy if desired.
Slice the buns and add a heaping spoonful of pulled pork.Topped with coleslaw that has been tossed with fresh coriander and a little apple cider vinegar.
Finish with pickles and serve.